Orange Couscous

This vegan dish is colorful, full of flavor flavorful and enjoyed by both my vegetarian and meat lover friends. I serve it as a side dish with my seven-layer crepe entrée although it is so good enough to be an entire meal by itself. It is also a good substitute for traditional Thanksgiving stuffing. No matter how or when you serve it I think you’ll like it a lot. 

Ingredients: 

2 1/2 cups fresh orange juice 

10 ounces Couscous 

1/4 cup vegetable oil 

1 1/2 cups onion - finely chopped 

1/2 cup celery - finely chopped

1/2 cup red bell pepper - chopped 

1/2 cup green bell pepper - chopped 

1/2 cup carrots - chopped 

1/2 cup dried apricots chopped 

1/2 cup dried cranberries 

1/4 teaspoon cinnamon 

1 teaspoon ground cumin 

2 teaspoons ground coriander seed 

1/2 teaspoon dried marjoram

1/2 cup chopped scallion tops 

Salt and fresh pepper to taste 

Directions: 

Preheat oven to 325 degrees F. 

Heat orange juice in medium sauce pan to boiling. Stir in Couscous, remove from heat and cover. Set aside for 5 minutes or until orange juice is fully absorbed. Fluff with fork. 

Heat oil on medium heat in a large skillet. Add all vegetables except scallion tops. Sauté for 6 to 8 minutes, stirring occasionally. Remove from heat. Stir in dried fruits, spices, and scallion tops. In a large bowl, combine vegetable mixture with Couscous. 

Bake in a buttered, covered casserole dish for 30 minutes. Uncover and bake for another 30 minutes. This dish cools quickly so serve while still hot for best flavor.