Recipe adapted from NYT Cooking
Total time: 20 mins Serves: 4
Ingredients:
- 1 small orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces
- 1 lime, juiced (about 1 tablespoon)
- 2 teaspoons honey
- ½ teaspoon ground cumin
- Kosher salt
- 2 tablespoons olive oil
- 2 scallions, thinly sliced
- 1 red chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
- 1½ cups pearl couscous (sub farro, quinoa, or whatever grain you’d like!)
- 1 medium head broccoli (about 12 ounces), cut into bite-size pieces
- ½ cup crumbled feta (sub goat or other soft cheese)
- ¼ cup unsalted, dry roasted pistachios, (sub pepitas or sunflower seeds)
- ¼ packed cup fresh mint, basil or parsley, finely chopped
- Freshly cracked black pepper
Directions:
- To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
- In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
- Mix until the couscous has absorbed most of the dressing. Mix in the cheese, nuts or seeds, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper.