Couscous with Almonds, Raisins and Saffron Onions
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Cooking tools:
- Microplane
- Saute pan
- Saucepan
- Mixing bowl
- Baking pan
- Aluminum foil
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Serving platter
- Stove
Ingredients
- 1 cup raisins
- 4 1/8 cups water
- ¼ tsp. saffron
- 2 Tbsp. California Olive Ranch extra virgin olive oil
- 1 medium onion, diced
- Freshly grated zest of 1 orange
- 2 cups couscous
- 1 cup fresh orange juice
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 ½ tsp. cumin
- 1 tsp. sea salt
- 1 cup slivered almonds, toasted
- About ½ cup basic citrus dressing (see below)
- Chopped fresh flat-leaf parsley or mint, for garnish
- ½ cup California Olive Ranch extra virgin olive oil
- 4 tablespoons fresh lemon juice
- Sea salt
- freshly ground black pepper
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