Tuesday, July 12, 2011

Citrus Couscous

Citrus Couscous

It's pretty hard to find a good side dish that could be served together with a meat or fish main meal, especially if it's summer and you want something on the light and fresh side. This recipe seems really to accomplish it all: it comes from Michele Cranston of Marie Claire Australia and it's full of flavor and very quick to prepare.

Ingredients (serves 4)
1 cup instant couscous
1 orange
1 lemon
1 medium sized cucumber
2 tablespoons olive oil
some basil leaves
black pepper

Pour 1 cup (or half the quantity indicated by the producer) of hot, but not boiling, water over the couscous and let rest for 5 minutes, crumple any lumps with a fork, add the rest of the water and wait other 5 minutes until all the liquid get absorbed, then break again all the newly formed lumps.
Peel the citruses, keeping away the zest, and squeeze their juice in a small bowl. Grind the zest, dice the cucumber, cut the basil leaves in small strips, mix all together with the citrus juice and pour it over he couscous. Flavor with some salt and black pepper, garnish with some whole basil leaves and serve together with grilled meat or fish.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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1 commenti :

Egidija said...

thank you for great idea. citrus give for couscous extraordinary taste.

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