For variety, add or substitute other vegetables, such as diced red bell pepper or steamed cut asparagus. This dish is a great accompaniment for marinated and grilled chicken breasts.
1 cup water or chicken broth
1 cup couscous
1 carrot, cut into ¼-inch dice
½ cup frozen peas (preferably baby peas), thawed
½ teaspoon orange zest
½ cup fresh orange juice
1 tablespoon canola oil
2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon dark (Asian) sesame oil
½ teaspoon toasted sesame seeds
? teaspoon pepper, or to taste
Bring the water or broth nearly to a boil in a small covered saucepan over high heat. Remove the pan from the heat; stir in the couscous. Cover and let stand for about 5 minutes, or until the water is completely absorbed.
Meanwhile, put the carrot in a small microwave-proof dish; add about 2 tablespoons water. Cover and microwave on high for about 3 minutes or until tender. (Or cook the carrot in a stovetop steamer.) Drain well and allow to cool.
Whisk together all the dressing ingredients in a small bowl until the sugar is dissolved.
Fluff the couscous with a fork; stir in the carrot and peas. Add the dressing and toss. Taste and adjust the seasoning.
This dish can be prepared up to 2 days in advance. Store in a covered container in the refrigerator.