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.


About tandooritaco

This is a blog about food.
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