Sultana And Orange Couscous

by Marie Vonow (follow)
Easy (2874)      Salad (362)      Orange (51)      Couscous (21)      Sultanas (20)     
This couscous salad goes nicely with chicken, fish, lamb or beef. It can be varied by adding 2 tablespoons of slivered blanched almonds or by substituting currants or sliced dates for the sultanas.

Sultana And Orange Couscous

Preparation Time: 10 minutes
Cooking Time: 2 minutes plus 10 minutes standing time
Makes: 4 servings

1 cup couscous
350ml orange juice
1 tablespoon butter
1/3 cup sultanas
30g young spinach or silver beet leaves, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint


Put couscous, orange juice and butter in medium sized saucepan.
Heat until boiling, cook for 2 minutes stirring constantly. The orange juice will be absorbed by the couscous.
Remove from the heat.
Stir in sultanas.

Remove from heat and add sultanas

Cover and let stand for 10 minutes.
Separate grains with a fork.
Add chopped silver beet or spinach, mint and parsley.
(Optional, add slivered blanched almonds.)
Season with a little freshly ground black pepper, stir gently with a fork.
Serve with grilled or fried chicken, fish, lamb or beef.

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