This vegan dish is colorful, full of flavor and enjoyed by both my vegetarian and meat lover friends. I serve it as a side dish with my seven-layer crepe entrée although it is so good enough to be an entire meal by itself. It is also a good substitute for traditional Thanksgiving stuffing. No matter how or when you serve it I think you’ll like it a lot.
2 1/2 cups fresh orange juice
10 ounces Couscous
1/4 cup vegetable oil
1 1/2 cups onion – finely chopped
1/2 cup celery – finely chopped
1/2 cup red bell pepper – chopped
1/2 cup green bell pepper – chopped
1/2 cup carrots – chopped
1/2 cup dried apricots chopped
1/2 cup dried cranberries
1/4 teaspoon cinnamon
1 teaspoon ground cumin
2 teaspoons ground coriander seed
1/2 teaspoon dried marjoram
1/2 cup chopped scallion tops
Salt and fresh pepper
Preheat oven to 325 degrees.
Heat orange juice in medium sauce pan to boiling. Stir in Couscous, remove from heat and cover. Set aside for 5 minutes or until orange juice is fully absorbed. Fluff with fork.
Heat oil on medium heat in a large skillet. Add all vegetables except scallion tops. Sauté for 6 to 8 minutes, stirring occasionally. Remove from heat. Stir in dried fruits, spices, and scallion tops. In a large bowl, combine vegetable mixture with Couscous.
Bake in a buttered, covered casserole dish for 30 minutes. Uncover and bake for another 20 minutes. This dish cools quickly so serve while still hot for best flavor.