How To Make Orange Couscous

Hi, I am Matt Kemp from the Underground Cookery School, and I am going to show a number of couscous recipes today. Today, I am going to show you how to make an orange couscous. Now, what I have done in advance is that I have taken some orange juice and put in a pan, and now I am going to add the exact quantity as I have measured it in advance, it is 400 ml of hot orange juice, which I have just heated in a pan.

I have got 250 grams of couscous here and before I add this stock, I am just going to add a few cubes of butter, adding just a bit of oil and a pinch of salt. If I make those ingredients together, I am just going to let the butter melt in orange stock, and as soon as it does, we can then pour it onto couscous and that is how really you cook it. Thereafter a little bit of waiting game, it takes about seven or eight minutes to cook couscous.

This is one of those things which take very little effort. Obviously, making couscous, you can use hot stock or hot water. I use stock all the time.

Here you can see the entire bowl of couscous has been submerged in the orange stock. What we can do now is leave it there for about ten minutes. When we come back, we can finish off the dish.

Now, I am going to show you how to segment an orange. The first thing you need to do is use a knife with serrated edge. I am going to take both ends off.

And I am just going to cut down straight the edge; you need to do that way, just remember it. What I am going to do now is take the outer skin off like that, here going round, this is how you do it! Right, Brilliant! Keep it out there. What I am going to do now is that I am going to cut in between the segments and what would happen is it will come off like that.

I am just going to carry on with that. When you come back you can see the entire orange segmented. You should just end up with the core or the pith, and I will just have to give it bit of a squeeze.

Now, these are oranges segmented. Let us tidy it up. What I am going to do next is to take the orange couscous.

I am just going to empty out on to that dish, and this looks actually been in here for more than ten minutes. What we now do is just fluff it off. To fluff it, just break it out.

You can see the dish comes back to life again and it absolutely has a lovely aroma of orange juice that is coming straight over there. What all remains now are just finishing this dish off, now obviously the couscous is going to be very sweet, it has been cooked in the orange juice stock. Now just to have a good start, what I am going to do over here is just add those orange segments, you can do just going around to make it look a little frizzy like that, you can top it with orange juice, little bit of juice over that, and now I suddenly realized that in the cupboard, I have got a lot of icing sugar and I am going to use in a nice way, finishing this dish off, and actually this sugar is going to add the dish some flavor.

And there you have a lovely dessert which is an orange couscous. .