INGREDIENTS

  • 2 tablespoons olive oil
  • 1/2 medium yellow onion , finely chopped (about 1/2 cup)
  • 1 garlic clove , finely chopped
  • 2 tablespoons finely minced fresh ginger
  • 1 cup fresh orange juice, strained (about 3 oranges)
  • 1 tablespoon unsalted butter
  • 9 ounces couscous
  • 1 teaspoon kosher salt , more to taste
  • 1/2 cup slivered almonds , toasted
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 1 orange, zest of
  • fresh ground black pepper

DIRECTIONS

  1. In a medium skillet or a large saucepan with a lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 minutes.
  2. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 minutes, stirring as needed to prevent the juice from caramelizing.
  3. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine.
  4. Cover and let stand for 15 minutes. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.