Moroccan Couscous with Vegetables Two Ways - orange juice

Method

• Bring to boil the orange juice and water.
• Add grated fresh ginger, red onion, orange zest and olive oil.
• Simmer briefly before pouring over the couscous.
• Cover and let steam while your vegetables are steaming.
• If using, add toasted pine nuts just before serving.
• Note: I buy couscous in bulk at our local food co-op.
• It is very inexpensive there, but you can buy it in small boxes at the supermarket.
• I steam an assortment of any combination of vegetables that I have in my vegetable drawer: broccoli, cauliflower, carrots, zucchini, onons, turnips or rutabagas, red potatoes, sweet potatoes, cabbage, yellow squash or some combination thereof.
• I use my pasta cooker with the slower cooking vegetables on the bottom, zucchini on top.
• While vegetables are steaming:
• Variation #1: Saute some mushrooms, garlic and onions, fresh herbs.
• Place a large scoop of couscous in the center of the plate, surrounded by steamed vegetables.
• Place sauteed mushrooms in the center over couscous.
• Variation #2: Omit mushrooms.
• Make a sauce with apricot jam or cranberry or other kind of chutney, thinned with a little orange juice and a bit of fresh ginger, to taste.