Couscous with Citrus, Pistachios, and Peppadew Peppers Recipe

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Categories: Grain, Middle Eastern, Side Dish, Vegan

Submitted By: The Spice House.

  • 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
Preparation Instructions

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.

Helpful Hints

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.

Quick Shopping List

Ras El Hanout
In a glass jar
1/2 cup shaker jar, net wt. 2 oz.

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Mary A. Said:

This recipe is easy and very tasty; the ras el hanout adds a nice depth of flavor. Served with fresh asparagus, it made a delicious dinner.

Make it Again? Mary A. would make this recipe again.