Over medium-high heat, add the oil to a sauté pan. Add the onions, carrots and red peppers sauté for 2 minutes. Use a slotted spoon to remove and set aside. Add couscous and cook for 5-8 minutes. Then add orange juice and stock and bring to a boil. Add broccoli and season with salt, lower temperature. Cover and simmer for 15-20 minutes.
Remove from heat and fluff with fork, turn into serving dish. Stir in sautéed onions, carrots and red peppers. Top with diced Medjool dates, torn mint leaves, sliced almonds and feta cheese. You may substitute quinoa for the couscous if preferred.
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Medjool Date Couscous
Serves 6
Ingredients:
1/2 cup Medjool dates, pitted and medium diced
1 cup couscous
1/4 cup carrot, peeled, medium diced
1/4 cup red bell pepper, medium diced
1/4 cup yellow onion, medium diced
1 tablespoon olive oil
1 cup vegetable stock
1 cup orange juice
1/4 cup almonds, toasted, sliced
1/2 lb small broccoli, diced
1/4 cup feta cheese, crumbled
Mint sprigs
Salt to taste
Directions:
Over medium-high heat, add the oil to a sauté pan. Add the onions, carrots and red peppers sauté for 2 minutes. Use a slotted spoon to remove and set aside. Add couscous and cook for 5-8 minutes. Then add orange juice and stock and bring to a boil. Add broccoli and season with salt, lower temperature. Cover and simmer for 15-20 minutes.
Remove from heat and fluff with fork, turn into serving dish. Stir in sautéed onions, carrots and red peppers. Top with diced Medjool dates, torn mint leaves, sliced almonds and feta cheese. You may substitute quinoa for the couscous if preferred.
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