Yep, I am so back to my vegetarian days with this recipe. I think that making the orange juice, white wine, butter sauce pasta makes me crave this too. So many similar ingredients and flavors. Although it is interesting that I have not sized this recipe down for just me and therefore I eat it for breakfast and/or lunch for about a week. Now, I use local pecans because the are just so sweet. I know I have written about this before but Renfroe’s pecans are … I am at a loss. They are stupidly, amazing, dumbly, good. I guess because I grew up with pecans from Georgia and did not understand how the season worked, nor how to store them in between that I have learned a lot. Since moving to Pensacola, I now know how local pecans work. It is a charmed world to have such amazing fresh pecans. Once again – spoiled.
1 cup orange juice
1/3 cup raisins or sultanas – I prefer sultanas, but will deal with raisins, easily.
1 red onion minced
1/2 cup toasted pecans (or walnuts), salted
3 scallions, diced
1 cup Cous Cous – (not israeli couscous – I have tried, but not my favorite)
Red wine vinegar
1 Tbs Canola oil
Heat orange juice over low heat until bubbly. Add raisins or sultanas and let simmer until raisins are soft. Heat a small saucepan with water to boil. Add red onions and boil for just a minute and a half. Remove from water into a bowl and cover with red wine vinegar to soak until you are finished with everything else.
Add Cous Cous to orange juice with Canola oil. Remove from heat and cover. Let stand until orange juice is absorbed.
Toast pecans in a skillet with some kosher salt until fragrant. Just about a minute on medium heat. Dice scallions. Drain red onions. Fluff Cous Cous with a fork and add red onions, pecans, and scallions.
I think next time some blanched asparagus would be a great addition. Or maybe some thawed frozen artichoke hearts – just make it a bit more substantial.
I think this is my goal – to take the things I make over and over again and develop them further, to add another dimension to them. I already have a few ideas for this – may be great – may be an random failure, but it is worth a shot. At least to me.
Maybe some salty cheese. Will have to think about that.