Moroccan Spiced Orange Couscous

This Moroccan grain-based side dish is chock full of flavor and health- promoting antioxidants. Emerging research suggests the antioxidant curcumin in turmeric may play a role in reducing the risk of Alzheimer’s disease. In addition, the flavanone hesperidin in Florida Orange Juice (FLOJ) appears to impact cognition and memory. Managing your blood sugars is also important for brain health, so combining those antioxidants with high-fiber foods like the chickpeas in this recipe can double-up brain-protecting benefits.

This sponsored recipe is brought to you by the Florida Department of Citrus as part of Food & Nutrition‘s Recipe Roundup program. Click for more FLOJ recipes!

SERVINGS: 11
SERVING SIZE: 3/4 cup
PREP TIME: 10 minutes
COOKING TIME: 10 minutes

Ingredients

1 cup Florida Orange Juice (fortified with calcium and vitamin D), divided
5 tablespoons olive oil, divided
½ cup chopped yellow onion
¼ teaspoon dried turmeric powder
½ teaspoon garam masala spice
1 teaspoon cumin powder
2 cloves garlic, minced
1 cup reduced sodium vegetable broth
2 cups dried couscous
3 tablespoons red wine vinegar
¼ teaspoon sea salt
¼ teaspoon ground black pepper
1/3 cup chopped mint leaves
½ cup chopped parsley
¾ cup chopped almonds
1 (15.5 oz) can chickpeas, drained and rinsed
½ cup raisins
1/3 cup crumbled feta cheese

Instructions

Add 2 tablespoons olive oil and onion to a medium saucepan over medium-high heat. Sauté onion for 2-3 minutes or until translucent and softened. Stir in turmeric, garam masala, cumin and garlic. Sauté for 1 more minute. Add the broth and ¾ cup of the FLOJ. Bring to a boil. Stir in the couscous, turn off the heat and cover the pot with the lid. Set aside for 5-7 minutes. Remove lid and fluff with a fork. Transfer cooked couscous to a large mixing bowl. In a small bowl, whisk together the last ¼ cup FLOJ, the reserved 3 tablespoons olive oil, red wine vinegar, salt and pepper. Pour over couscous and toss to coat. Add the mint, parsley, almonds, chickpeas, raisins and feta. Toss again to mix. Serve warm or chilled as a side dish.

NUTRITION PER SERVING: CALORIES 318; TOTAL FAT: 12g; SAT. FAT 2g; CHOL. 4mg; SODIUM 198mg; CARB. 45g; FIBER 6g; SUGARS 9g; PROTEIN 9g; N/A total potassium (1 cup of FLOJ contains 470 mg potassium)

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Deborah Murphy
Deborah Murphy, MS, RD, practices clinical dietetics in Chicago. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find her either shopping the farmers market or in the kitchen, camera and spatula in hand. Connect with Deborah on Twitter and Instagram.


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