This colorful and healthy recipe from chef John Verrier at Sid
Wainer & Son serves 6 as an accompaniment to grilled chicken, fish
or pork. One year for Thanksgiving, I bought a boneless turkey breast
and stuffed it with this couscous, then glazed the outside of the
turkey with pomegranate molasses. It looked like a giant football, but
it tasted amazing.
2 cups Grandanina pasta or Israeli couscous
2 tsp extra virgin olive oil
1 Tbsp minced garlic
1/2 red onion, cut in half and sliced very thin
1 green pepper, diced
1/2 cup each dried apricots and dried cranberries, diced
8 oz orange juice
In a medium stock pot, cook couscous in water according to package directions. Drain and set aside.
While the couscous is cooking, heat the olive oil in a small frying pan. Saute the garlic, red onion and green pepper until the onions are soft, about 7 minutes. Season with salt and pepper. Put in a serving bowl. Add dried fruit. Add the cooked, drained couscous. Pour in the orange juice, and keep stirring until thoroughly mixed and the liquid is completely absorbed. Serve warm or room temperature.