Couscous’Almond Croquettes with Orange-Shallot Sauce

Couscous is a delicious, light North African grain made from wheat. Try these croquettes with different sauces. For a spicy version, serve with Harissa Sauce, or try the tangy Orange-Shallot Sauce. Serve with green beans, grilled eggplant, and olives.

Orange-Shallot Sauce is also good on grilled or broiled fish. We often use wine in making this, but it is not necessary. Simply increase the quantity of orange juice if you prefer a simple citrus sauce.

MAKES: 12

INGREDIENTS:

ORANGE-SHALLOT SAUCE

• 2 tablespoons butter or olive oil
• 1/2 cup minced shallots
• 3/4 cup white wine (optional)
• 1 1/2 cups orange juice (preferably fresh squeezed)
• 3 bay leaves
• 1/4 teaspoon salt
• 1 1/2 tablespoons cornstarch or arrowroot
• 1/4 cup cold water
• 1 tablespoon chopped fresh chives
• grated orange rind to taste (optional )

CROQUETTES

• 1 1/2 cups couscous
• 1 1/2 teaspoons salt
• 1/2 teaspoon anise seed
• 1/3 cup currants
• 3 cups water or Vegetable Stock
• 1 tablespoon olive oil
• 1 onion, minced
• 3 cloves garlic, minced
• 2 carrots, grated
• 1 stalk celery, minced
• 1 egg, lightly beaten
• 1 tablespoon chopped parsley or mint
• 1/4 teaspoon cayenne
• 1/2 cup sliced, roasted almonds
• peanut or vegetable oil for sauteing

INSTRUCTIONS:

1. For Sauce:Saute shallots over medium heat in 2 tablespoons butter or oil for approximately 3 minutes until shallots become translucent.
2. Add wine, orange juice, bay leaves, and salt. (Use 2 cups of orange juice if you are omitting the wine.) Bring to a boil, and then turn down and simmer a few minutes.
3. Mix the cornstarch or arrowroot and cold water together and whisk into the simmering sauce.
4. Pull out bay leaves, and add chives.
5. If the sauce seems to need more orange flavor, add a little grated orange rind.
6. Makes 2 1/2 cups.
7. Dry-roast the couscous in a saucepan over medium-high flame for approximately 3 to 5 minutes until it smells toasty.
8. Add salt, anise seed, currants, and water or stock to the couscous. Stir, and cover immediately. Turn heat to medium-high for 2 to 3 minutes while the couscous comes to a boil. Turn off heat and leave the pan covered for 10 minutes.
9. Saute onions and garlic in 1 tablespoon olive oil for 1 minute. Add carrots and celery and continue to saute for 2 to 3 minutes more.
10. In a large bowl, mix together the beaten egg, cooked couscous mixture, sauteed vegetables, parsley or mint, cayenne, and roasted almonds.
11. Shape the couscous mixture firmly into 3-inch patties. Saute in peanut or vegetable oil until crispy and light brown on both sides.