In a medium saucepan, heat 1 tablespoon of the olive oil.
Add the couscous and cook over moderate heat, stirring, until lightly golden, about 3 minutes.
Add water and orange juice, cover and cook over low heat until the couscous is tender and all of the liquid is absorbed, about 10 minutes.
Transfer the couscous to a bowl. Stir in the remaining ingredients, season with salt and pepper, garnish with fresh herbs and serve.
Red Onions Instructions
Thinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass.
Add the sugar, salt, and peppercorns to a small sauce pan. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
Once boiling, pour the vinegar over the sliced onion and garlic. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
Transfer the onions and vinegar mixture to a lidded glass jar for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.
Grilled Asparagus Instructions
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness. Drizzle with lemon juice.
Wine Soaked Cranberries Instructions
Put the cranberries in a jar. Bring the wine to a boil in a small saucepan. Pour over the cranberries and let cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to 1 month.
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