2 large oranges
1/4 cup chicken broth or vegetable broth
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup whole wheat couscous
2 tablespoons parsley
Finely grate the zest of one orange, and squeeze the oranges until you have about 3/4 cup of juice. Finely grate the zest of the lemon, and squeeze half a lemon to get 2 tablespoons of juice. Whisk together the juices and zests in a small bowl.
Bring broth, olive oil, salt, and pepper to a boil in a 2 quart saucepan. Remove the pan from the heat. Stir in the juice mixture and the couscous. Cover and let sit until the liquid is absorbed, about 10 minutes.Fluff the grain with two forks, sprinkle with parsley, and serve immediately.
This is a nice accompaniment to roast pork, chicken, or lamb.
Adapted from Ancient Grains for Modern Meals, by Maria Speck