Monday, January 30, 2012

Orange Curry Cous Cous

When I made the Honey Herb Lamb for dinner, I knew that it needed a special side dish. This dish came together from pantry items that I had on hand. The spicy curry mixed perfectly with the sweetness from the orange and the sharp yogurt to make a great side salad for any meal. It served well as the second fiddle to the lamb, but it would be the star on your plate with a simple roasted chicken breast. It is easy to make and can be served hot, cold, or room temperature, which also makes it great for company or a party. Win win.
Orange Curry Cous Cous
1 cup Israeli cous cous
1 tsp. curry powder
1/2 tsp. cumin
1/2 tsp. paprika
1 can chick peas
1/2 cup plain yogurt
1/2 tsp. sugar
1 orange
1/4 cup chopped cilantro
1 cup slivered almonds

1. Prep your cous cous by combining the cous cous with the drained can of chick peas in a large, microwave-safe bowl. Then add the spices, a sprinkle of salt and pepper, and a Tbs. of olive oil.
2. Boil water in a kettle (or the microwave) and add 2 cups of boiling water to the bowl. Cover the bowl (I cover mine with a plate) and microwave for 5 minutes. At this point, the cous cous should have soaked up all the water and be tender. It will also be full of flavor and color from the spices.
3. In a dry frying pan, toast your almonds until lightly toasted and then set aside.
4. Combine yogurt, finely chopped cilantro, zest, and juice from the orange, 1/2 tsp. sugar, and a sprinkle of salt and pepper.
5. Dress the salad with the yogurt sauce and fluff thoroughly through with a fork. Wait to add the toasted almonds until you are ready to serve to that they maintain their crunch.
This made a good deal of cous cous salad and I happily ate it as leftovers for a few days.

One Year Ago: Spicy Eggplant Lasagna

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