Middle Eastern Couscous with Satsumas
Ingredients:
2 cups chicken or vegetable broth
2 1/2 cups couscous
1 teaspoon salt
1 1/2 tablespoons olive oil
3 satsumas
1 15-ounce can chickpeas
12 large green olives pitted and quartered
6 dates, pitted and diced
1/4 cup fresh mint leaves, chopped
Directions:
Bring broth to boil in small saucepan. In a medium bowl, mix together couscous, salt, and olive oil. Add boiling broth to couscous mixture. Stir and let stand, covered, for 15 minutes. Peel and section satsumas, and cut sections into quarters. Pour chickpeas into a medium saucepan, liquid and all, and bring to a boil. Reduce heat to medium and simmer about 3 minutes. Drain chickpeas. Add chickpeas, olives, dates, mint, and satsumas to couscous. Stir gently, season with salt and pepper, and serve.
Jaime McLeod is the Web Content Editor for the Farmers' Almanac. She is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, loves eating organic food, and is interested in all aspects of natural wellness.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
4 comments
Hi Buck,
This photo is of two satsumas according to the photographer, who labeled it as such. I couldn’t say what the variety is. We purchase all of our images from a stock photography service.
Every satsuma that I’ve eaten has had a shape that is more like a tomato than a navel orange as depicted in the photo. Is the photo actually two satsumas and if so, what is the variety?
I have grown up with satsumas all my life in Louisiana and was so glad to find them in Florida when I moved here. The recipes are great. Thank you
Growing up in north Florida, we picked juicy Satsuma tangerines from our yard trees. Informative article, can’t wait to try these recipes Jaime, sounds delicious!
Deborah Tukua, author of Citrus Morning, Noon & Night: A Citrus Cookbook.
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