Couscous with chile guajillo and orange

This is based on a recipe from “Fresh Mexico”, by Marcela Valladolid.

Couscous with Chile Guajillo and Orange (serves 4):

  • 1 1/2 cups vegetable or chicken broth
  • 1 chile guajillo or other dried Mexican chile
  • 3 inches cinnamon stick
  • 1 cup couscous
  • 3 oranges, peeled and segmented, 1 tbsp juice reserved
  • 1/4 almonds or pine nuts, toasted
  • 1/4 cup currants or raisins
  • 1/4 cup red onion, minced
  • 1/4 cup chopped cilantro
  • 2 tbsp olive oil
  • salt and pepper to taste

Combine the broth, chile, and cinnamon over medium-high heat. When boiling, remove from heat and let infuse for 5-10 minutes, then strain.

Pour the hot broth over the couscous, let sit for 5 minutes. Toss the couscous with the orange, nuts, currants, onion, cilantro, olive oil, and reserved orange juice. Season as needed with salt and pepper. Serve warm or room temperature.

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About tandooritaco

This is a blog about food.
This entry was posted in mexican, middle eastern, vegetarian. Bookmark the permalink.

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