Couscous with Citrus, Pistachios, and Peppadew Peppers Recipe
- 1 blood or other seedless orange, or 1 lemon plus 1-2 teaspoons sugar
- 4-5 peppadew peppers
- 1/2 cup shelled pistachios
- 1/2 teaspoon, or more to taste, Ras el Hanout
- 1 cup vegetable or chicken stock
- 1 cup dry couscous
If using an orange, peel and separate segments, and set aside. Carefully slice segments into 3-4 pieces each. If using a lemon, thoroughly wash and finely dice the entire fruit, including peel. Sprinkle with 1-2 teaspoons sugar and set aside.
Chop peppadews or red peppers.
Shell and peel pistachios and toast in a heavy pan with Ras el Hanout until nuts are fragrant and just beginning to change color. Remove from heat.
Bring stock to a boil. Stir in couscous, reduce heat, cover pot, and let sit 5 minutes. Turn off heat and fluff couscous with a fork. Gently stir in citrus pieces, peppadews, and pistachios. Add more Ras el Hanout and salt to taste.
Peppadew peppers are a sweet pickled red pepper, sometimes available jarred but mostly found in olive bars at upscale grocery stores such as Whole Foods. If peppadews are unavailable substitute any pickled red pepper, or red bell peppers chopped and sauteed in olive oil and sugar.