Tunisian Menu Recipe 3: Couscous with Citrus and Almonds

I love couscous. It goes with everything and provides a nice change from rice or pasta. You can change the flavor and the ingredients depending on what you have in the house. For example, this recipe from Eva Katz calls for orange but I substituted lemon because that's what I had. 

This recipe serves 4 - 6

Couscous with Citrus and Almonds

2 TBL olive oil
1/2 cup medium onion, finely chopped
1 clove garlic finely, chopped
2 TBL finely minced fresh ginger
1 cup fresh orange juice or 1/2 cup fresh lemon juice
1 TBL unsalted butter
1-1/2 cup couscous (I used the larger kind)
1 tsp kosher salt; more to taste
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh Italian parsley
1/4 cup fresh cilantro
zest from 1 orange OR 1 lemon (to match the juice you use)
freshly ground black pepper

In a medium saucepan that has a lid, heat the oil,.  Add the onion and cook stirring often until it is soft but not yet turning brown.  Add the garlic and ginger and cook about 2 more minutes. Add the juice and simmer until the liquid is almost evaporated - don't let it brown. Add 2 cups of water and bring to a boil. Remove from the heat, add butter, couscous, and salt. Stir to combine. Cover and let stand for 15 minutes. Fluff with a fork. Stir in almonds, herbs, and zest. Season with salt and pepper to taste. 

Tomorrow....Braised short ribs!