Recipe: Orange and Ginger-Scented Couscous (using orange juice concentrate)

ORANGE AND GINGER-SCENTED COUSCOUS

3 cups chicken or vegetable stock
1 tablespoon chopped gingerroot
2 teaspoons orange juice concentrate
Zest of 1 orange
1 1/2 cups couscous, uncooked
1/2 teaspoon unsalted butter
Salt and black pepper to taste

Place stock, gingerroot, orange juice concentrate, and zest in a saucepan and bring to a boil.

Meanwhile, place couscous in a medium-size bowl. Pour the boiling stock over the couscous and cover with plastic wrap for about 10 minutes.

Remove the plastic wrap, add butter, and fluff with a fork. Season with salt and pepper, and serve.

Makes 6 servings
Source: Cooking with Caprial: American Bistro Fare by Caprial Pence