A little break from holiday food for this month’s Improv Challenge. Because we all need to fuel ourselves while we prep those turkeys and shop for everyone’s gifts.
We have all gotten those life lessons from our moms, the ones that we have heard multiple times and replied to with “Yesssss mommmmm” with a groan. One of my mom’s personal favorite stories has the moral not to judge how clothes on the hanger look before trying them on. “Just try the dress on. It could look completely different on!”. I have heard a tale of an ugly bridesmaid dress on the hanger that magically transformed into a gorgeous gown in the dressing room many times.
My life lesson for you all is that you shouldn’t judge a dish before you eat it. Recently I had a surplus of oranges in my fridge that needed to be eaten. I enjoyed eating them plain as a snack, but it was getting a little old. Luckily this month’s Improv Challenge was to make a dish using oranges and cardamon. I saw this dish while procrastinating doing my work and thought “Okay, I guess I will make this just to use up some oranges”. I wasn’t very excited, but I was oh so wrong.
I loved this dish and have eaten it at least five times in the past two weeks. I am considering buying a another huge bag of oranges just to be able to make this more. This is just the right combination of warm spices, juicy oranges, sweet currants, and yummy chickpeas. This is a great side dish for pork chops or chicken, or it is great as a main dish if you just eat a big bowl of it.
So, this is for you mom: don’t judge how a recipe looks until you’ve tried the dish. You’ll never know what it tastes like until you eat it.
ORANGE MOROCCAN COUSCOUS
Adapted from A Farm Girl Dabbles
1 1/2 teaspoons cumin
1/4 teaspoon cloves
1/4 teaspoon cardamon
1/4 teaspoon cinnamon
1/4 teaspoon saffron
2 tablespoons olive oil
1 red onion, thinly sliced
4 cloves garlic, minced
3/4 cup golden raisins
1 teaspoon salt
1 1/2 cups chickpeas
1 1/2 teaspoons orange zest
1 1/2 cups dried couscous
4 clementines, torn into slices
Fresh mint, optional
Toasted almonds, for topping
Heat a large skillet over medium high heat. Stir together cumin, cloves, cardamon, cinnamon, and saffron. Toast in pan until fragrant 1-3 minutes (be careful not to burn). Add oil, onion, and garlic. Cook until tender, about 3-5 minutes.
Stir in raisins, salt, chickpeas, and orange zest. Stir in couscous and 1 1/2 cups water. Cover pan with lid and let cook until water is absorbed. Fluff with a fork. Mix in clementine slices, almonds, and mint.
Thanks to Frugal Antics of a Harried Homemaker for hosting! Make sure to check out what everyone else made this month!