 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store) Ingredients:
1 tablespoon olive oil |
1/2 cup red onion, chopped |
1/4 cup green onion, chopped (with some of the green part) |
2 garlic cloves, peeled and minced |
1/2 cup quinoa, rinsed and drained |
1/2 cup israeli couscous |
1 cup orange juice |
1 1/8 cups low sodium chicken broth |
1/2 teaspoon ground ginger |
1 teaspoon ground cumin |
1/4 cup slivered almonds, toasted |
salt and pepper, to taste |
Directions:
1. Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
2. Stir in remaining ingredients (except almonds, salt and pepper).
3. Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
4. Remove lid and stir in almonds. Mixture should be creamy . Season with salt and pepper to taste.
5. Serve.
|
|