Monday, March 26, 2012

Couscous with Clementine and Dried Fruits

This dish is the perfect accompaniment to any Moroccan dish. I had to come up with a recipe to use our extra clementines and I was glad to chance upon a post featuring 8 recipes that makes use of leftover clementines. What is also exciting about this post is that they feature this fruit in a couscous dish. The zest lends the couscous a fresh flavor while the slices of the citrus provides a good balance between the savory and sweet. The dish was originally made with just pitted dates but I figured the addition of dried apricots and plums will result to a more complex flavor and texture to the dish. Mint leaves are used as a garnish but I had to go with my gut instinct on this one. I just do not like mint and I've stuck to using mint before because the recipe calls for it but I always end up disliking the dish. This time, I decided that parsley will have to do.

Couscous with Clementine and Dried Fruits

2 cups couscous
2 2/3 cup vegetable broth
3 tbsp olive oil
1 onion, diced
zest of 3 clemintines
diced clementine slices (from the 3 clementines)
1/4 cup dried pitted dates, diced
1/4 cup dried apricots, diced
1/4 cup dried plums, diced
1 15-oz chickpeas, canned
1/2 cup diced olives
1/4 cup parsley, chopped
salt and pepper

1.  Heat the oil in a large pot over medium heat. Add the onions and saute
     until slightly browned. Season with salt and pepper.

2. Add the apricots, dates and the zest and saute for two minutes. Add the
    broth and bring to a boil.

3. Once the broth has come to a boil, add the couscous and stir to mix.
    Turn off the heat and cover the pot for 5-10 minutes.

4. Once the liquid has been absorbed, fluff the couscous and add in the
    olives, chickpeas and the plums. Mix well.

5. Add the parsley and clementine slices and toss to mix and serve right
    away while still warm. 

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