2 Cups couscous
1/3 Cup plus 2 Tbsp Extra-Virgin Olive Oil
1/2 Cup Shallots, Freeze-Dried
1 tsp Rubbed Sage
Kosher Salt or Lime Fresco Salt for even more citrus punch!
Black Pepper, Fresh Ground
1-3/4 Cups water
2 Tbsp fresh grapefruit juice
2 Tbsp fresh orange juice
2 Tbsp fresh lime juice
1/4 Cup plus 2 Tbsp fresh lemon juice
1/2 tsp finely grated grapefruit zest
1/2 tsp finely grated orange zest
1/2 tsp finely grated lemon zest
1/2 tsp finely grated lime zest
Heat 2 Tbsp of the olive oil in a medium saucepan over medium-ish heat until the oil shimmers. Add the dried shallots, sage and a liberal pinch of salt and pepper. Saute the seasonings and shallots in the pan, stirring frequently, until shallots have softened, about 5 min. Add the water, the grapefruit, orange and lime juices and 2 Tbsp of the lemon juice. Stir to combine, and season to taste with a little additional salt. Turn up the heat under the pan and bring the mixture to a boil before stirring in the citrus zests. When mixture boils, remove saucepan from heat.
Put the couscous in a large heatproof bowl. Pour the hot, spiced citrus mixture over the couscous and stir briefly so that dry and wet ingredients combine. Cover bowl with plastic wrap and allow couscous to stand, at room temperature, until all the liquid is absorbed by the couscous, about 20 min.
Remove plastic wrap from bowl, and fluff couscous with a fork. Fold in the remaining 1/3 Cup of olive oil and 1/4 Cup of lemon juice. Season to taste with salt and pepper before serving.
We tweaked this recipe from it’s original form in Food and Wine.