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What the Heck Is a Satsuma?

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Middle Eastern Couscous with Satsumas
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

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.

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1 Jaime McLeod { 02.12.13 at 9:32 am }

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.

2 Buck Buchanan { 02.11.13 at 5:42 pm }

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?

3 Lisa Turner { 02.06.13 at 9:15 pm }

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

4 Deborah Tukua { 02.06.13 at 12:47 pm }

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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