Here’s the promised couscous to accompany that beef and butternut squash tagine. It could also be paired with this recipe. Or serve as a bed for just about any grilled/roasted meat, fish, or vegetables. Or eat it on its own, just as is. If you make the full recipe (which, DISCLAIMER, makes much much more than pictured above), you’ll likely have enough to be eating it all of these ways over the next week. (I do prefer it with the tagine though, as it soaks up all the juices and the spices compliment each other nicely.)

We’re heading to Oregon for Christmas in a few days. (Flying on Christmas Eve actually- this makes me nervous.) If I don’t get a chance to check back in before then, please have a Merry Christmas and wonderful rest of the holidays!

Spiced Citrus Couscous with Almonds and Currants

INGREDIENTS

2 cups couscous, cooked according to package directions (I used whole wheat)
1/2 cup currants
1/2 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped
3 green onions, thinly sliced (or a shallot, minced)
1/4 cup extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1/4 cup freshly squeeze orange juice
1 tsp. orange zest
1/2 tsp. ground coriander
1/2 tsp. ground allspice
salt and freshly ground black pepper, to taste (I used ~1/2 tsp. kosher salt)

DIRECTIONS

1. Cook couscous according to package directions. Spread cooked couscous out on a baking sheet and set aside to cool.

2. In a large bowl, combine the currants, almonds, parsley, and green onions. Stir in the cooled couscous.

3. In a separate bowl, whisk to combine the olive oil, lemon juice, orange juice, orange zest, coriander, and allspice. Pour over the couscous and toss to coat. Season to taste with salt and freshly ground black pepper.

NOTE: This dish can be made ahead of time. Bring to room temperature before serving.

Serves 8+.

(Adapted from Fine Cooking)