Mint and Cumin Couscous

Ingredients

Us (Imperial)
Aus (Metric)

2 cups reduced-sodium chicken broth or stock

1 teaspoon kosher salt

1/2 teaspoon ground cumin

2 cups plain couscous

1/4 cup toasted cashews, very coarsely chopped

2 green onions, thinly sliced

2 tablespoons fresh mint, cut into thin ribbons

Finely grated zest of 1 orange

1 tablespoon olive oil

Freshly ground black pepper

2 cups reduced-salt chicken stock

1 teaspoon sea salt

1/2 teaspoon ground cumin

2 cups couscous

1/4 cup toasted cashews, very coarsely chopped

2 spring onions, thinly sliced

1 1/2 tablespoons fresh mint, cut into thin ribbons

Finely grated zest of 1 orange

3 teaspoons olive oil

Freshly ground black pepper

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

This couscous is best served as soon as it is made.

Make-Ahead:

This couscous is best served as soon as it is made.

In a medium saucepan, combine the chicken broth, salt, and cumin, and bring to a boil over high heat. Remove the pan from the heat and stir in the couscous. Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.

Using a fork, fluff the couscous and mix in the cashews, green onions, mint, and orange zest. Toss with the oil and season to taste with pepper. Serve warm.

In a medium saucepan, combine the chicken stock, salt and cumin, and bring to a boil over high heat. Remove the pan from the heat and stir in the couscous. Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.

Using a fork, fluff the couscous and mix in the cashews, spring onions, mint, and orange zest. Toss with the oil and season to taste with pepper. Serve warm.