Dried Fruit & Nut Couscous – Guest Post
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Bonjour! I’m Brie of Le Grand Fromage. I’m excited Megan welcomed me to do a guest post on her blog. We share many of the same food morals, as I’m also a major proponent of natural and sustainable foods which I share on my blog. I switched to organic foods four years ago and I haven’t looked back since. My dishes shine with natural flavors and I enjoy continuing to experiment with new taste combinations.
I make my own stocks from scratch with natural meat bones and organic vegetables, and dairy products like cream and butter from local raw milk to use in my recipes. I love eating soaked lentils and fermented grains in simple dishes that keep the focus on the ingredients without covering them up. I do have a wicked sweet tooth, though, which is quite evident from the recipes I share.
I’ve decided to share a great summer dish full of sweet flavors. The Mediterranean couscous is thick and hearty, but soft when it absorbs the hot orange juice. And the dried fruits are a different way of enjoying summer harvests. In mine, I used dried apples, pineapple, tart cherries, and bananas. It’s a versatile way to your individual favorite fruits, as well as a healthier grain to pair with tasty dishes. This is a great side dish for a light lunch or even a hearty summer dinner. Enjoy!
Ingredients
- 1 cup orange juice
- 1/2 cup water
- 1 cup French couscous
- 1 tsp kosher salt
- 1 cup dried fruits, chopped
- 2 tbsp hulled pistachios
Instructions
- In a small pan, bring the orange juice and water to a boil.
- Place the couscous in a large bowl and pour the boiling liquid on top and cover with plastic wrap.
- After ten minutes remove the wrap and mix in the salt, dried fruits, and pistachios. May be served warm or chilled.
That is a great way to have couscous. I would have that every morning.
This looks like the perfect fall breakfast!
This looks delicious…Nice guest post Brie 🙂