Orange Scented Rice and Couscous with Dates and Almonds Recipe

Instructions

1. 1

   For the Rice: In a medium size sauté pan or pot, heat oil over medium heat until shimmering. Add onion, sauté until translucent.

2. 2

   Add rice, toss to coat in oil and allow to toast for 1-2 minutes.

3. 3

   Pour in the 2 cups stock (water) and salt, boil on high uncovered for 5 minutes or until you see holes through the rice. Cover and reduce heat to low and cook for 15 minutes. Turn heat off, let rest for 10 minutes. Fluff with a fork.

4. 4

   For the Couscous: In the meantime, put couscous, dates, almonds and orange zest in a heat proof bowl.

5. 5

   Put the orange juice in a glass measuring cup and fill the cup with boiling water until the one cup measure (so you will have a mixture of a little OJ and a lot of boiling water). Pour this mixture over the couscous, stir with a fork and quickly cover with plastic wrap, a plate or a pot lid that fits . Allow to swell for 5 minutes.

6. 6

   Uncover the couscous and fluff with a fork.

7. 7

   Gently mix the couscous into the rice using a fork.

8. 8

   Reheat if necessary. Serves 10 Make Ahead Tip Rice: I often make the rice hours earlier (including fluffing the rice). Reheating: Using a fork, comb mixture through while heating on medium high until the mixture is hot (10 minutes or so). Alternatively, you can place the mixture in a covered oven proof dish and reheat at 350˚F for 30 minutes. This mixture is also delicious served warm or room temperature.