As you might know by now, I love citrus. The olives in this recipe give it a nice salty, earthy bite and balances out the bright freshness of the citrus. Cooking this couscous in the juice really brings out the citrus flavor without adding fats like cheese and butter. I happened to find kaffir lime leaves and have tons leftover after making Thai curry, so I threw a couple in here. Feel free to leave them out, but I would suggest throwing in another herb or a bay leaf.
Mediterranean Citrus Couscous
1 cup whole wheat couscous
2 cups freshly squeezed orange and lemon juice (preferably more orange than lemon but whatever you have)
zest of the citrus used
3 kaffir lime leaves
1 teaspoon salt
1 garlic clove
1/4 cup Gaeta olives, pitted and chopped
3 tablespoons parsley, chopped (optional)
Bring the juice to a boil and add in the kaffir, garlic, zest, and salt. Let it reduce down a bit and then add the couscous. Boil according to package instructions– the liquid should cook off but you can drain it if you have leftover. Stir in the olives and parsley.