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pistachios whole wheat couscous water ground cumin ground coriander salt freshly ground pepper fresh mint scallions freshly squeezed lemon juice freshly squeezed orange juice orange zest extra-virgin olive oil raisins
Viewed: 29 - Published at: 7 years agoIngredients
- 1/4 cup shelled pistachios
- 1 1/2 cups whole wheat couscous, rinsed in cold water
- 1 1/2 cups boiling Magic Mineral Broth (page 54) or water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup chopped fresh mint
- 2 scallions, white and green parts, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 tablespoons extra-virgin olive oil
- 1/2 cup raisins
Method
- Preheat the oven to 325F.
- Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned.
- Let cool.
- Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let sit for about 5 minutes, until the liquid is absorbed.
- Add the cumin, coriander, salt, and pepper and stir and fluff with a fork.
- Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
- Combine the couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins, and pistachios and mix well, then do a FASS check.
- You may need to add a pinch or two of salt, a squeeze of lemon, or a dash of olive oil to balance the flavors.
- Make this a meal in a bowl by adding 1 cup of cooked chickpeas when you stir everything together.
- This dish benefits from being made ahead of time.
- The flavor deepens as it sits.
- Store in an airtight container in the refrigerator for 4 days.
- (per serving)
- Calories: 265
- Total Fat: 10.3g (1.3g saturated, 5.9g monounsaturated)
- Carbohydrates: 40g
- Protein: 7g
- Fiber: 6g
- Sodium: 435mg
