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!
Dried Fruit & Nut Couscous – Guest Post
- 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
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.
For more meatless inspiration, check out my Vegetarian board on Pinterest!
Follow Megan Myers | Stetted’s board Vegetarian on Pinterest.