Fan-submitted recipe: Mediterranean Couscous

Mediterranean Couscous 

Makes 6 servings

Ingredients:

  • 2 Tbsp La Criolla Spanish Olive Oil    
  • 2 Tbsp sliced almonds
  • ½ cup chopped red onion
  • 2 Tbsp chopped green pepper
  • 1 clove garlic, minced
  • 1 Tbsp chopped fresh basil or cilantro
  • 1 ½ cups unsalted chicken or vegetable broth
  • 1 Tbsp grated orange zest (may substitute 1/2 tsp La Criolla Adobo with Bitter Orange)
  • 1 tsp La Criolla Fajita Seasoning 
  • 1 tsp La Criolla Turmeric    
  • ¼ cup dried apricot, chopped
  • 1 pkg (10 oz) couscous (may substitute quinoa)
  • ¼ cup dried dates, chopped
  • ½ cup golden raisins
  • ¼ cup dried Craisins (sweetened cranberries) 
  • Optional: ¼ cup dried figs, chopped

Courtesy of  Liz Kehrer – thank you, Liz!

In a medium pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3-4 minutes. Add fresh garlic. Cook for 1 minute. Add chicken broth. Bring to boil. Stir in couscous. Cover and remove pot from heat. Let stand 5 minutes, fluff with fork.   While couscous is standing, heat dry skillet over medium heat. Add almonds, cook, stirring, until browned, 2-3 minutes. Remove from skillet and let cool. Stir green pepper, basil, orange zest, almonds and dried fruit into couscous. Serve hot, warm or cold.  Enjoy!

Variation with quinoa:

Quinoa is a good substitute for couscous.  It’s a great gluten-free source of protein, iron, and fiber.

Tip:  Give quinoa a good rinse before cooking; otherwise, the grains can be bitter.

  • 1 ¾ cups liquid (unsalted chicken or vegetable broth)
  • 1 cup quinoa
  • 1 tsp La Criolla fajita seasoning
  • 1 tsp La Criolla Turmeric    

Combine broth, La Criolla Fajita Seasoning, La Criolla Turmeric and rinsed quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes, add dried fruits, stir. Cover and simmer an additional 5 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.  While quinoa is standing, heat dry skillet over medium heat. Add almonds, cook, stirring, until browned, 2-3 minutes. Remove from skillet and let cool. Stir green pepper, basil, orange zest, almonds and dried fruit into quinoa. Serve hot, warm or cold.  Enjoy!

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