Enjoy the sumptuous Citrus-Date Couscous this festive season
Yield: 12 servings
Prep Time: 25 min Total Time: 2 hr 25 min
1/4 cup(s) finely chopped red onion
1 teaspoon(s) curry powder
1 teaspoon(s) ground cumin
3 cup(s) Israeli (pearl) couscous
1 large orange
1/2 cup(s) plain low-fat yogurt
3 tablespoon(s) olive oil
3/4 cup(s) pitted dates
1 medium bulb fennel
1/2 cup(s) packed fresh flat-leaf parsley leaves
In small bowl, cover onion with cold water. Let stand.
In 4-quart saucepan, heat curry and cumin on medium 2 minutes or until fragrant.
Transfer to large bowl. To same saucepan, add couscous. Cook 5 minutes or until toasted, stirring. Add 8 cups water; heat to boiling. Reduce heat to medium; cook 4 to 5 minutes or until just tender, stirring occasionally. Drain; rinse until cool. Drain again.
Meanwhile, from orange, finely grate 1/2 teaspoon peel and squeeze 1/4 cup juice into bowl with spices. Whisk in yogurt, olive oil, and 1/2 teaspoon each salt and freshly ground black pepper until blended. Chop dates and fennel; finely chop parsley.
Drain onion; add to bowl along with dates, fennel, parsley, couscous, and 1/2 teaspoon salt. Stir until well coated.