Couscous with Orange and Almonds (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 cups instant couscous |
2 cups boiling water |
1 teaspoon salt, plus more for seasoning |
1 teaspoon finely grated orange zest |
2 tablespoons fresh orange juice |
2 tablespoons red wine vinegar |
1/4 cup extra-virgin olive oil |
1/2 medium onion, thinly sliced |
1 orange, peeled, segmented and diced |
3 tablespoons finely chopped fresh mint leaves |
3 tablespoons finely chopped fresh flat-leaf parsley |
1 head radicchio, shredded |
freshly ground black pepper |
toasted slivered almonds |
Directions:
1. Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
2. Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
3. Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.
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