Monday, May 23, 2011

Blood Orange Oil

Blood Orange Oil

I found this great oil while visiting Traverse City, MI last summer. My fav recipe using it is lentils and couscous with a blood orange vinegarette. Now, I don't measure much, so these are guestimates of amounts:

Couscous and Lentils with Blood Orange Vinaigrette

Cook 1 cup lentils according to package directions, leaving them a bit crunchy.
Cook 2 cups couscous according to package directions. You can use regular couscous or Israeli couscous or a mix.

Combine the following ingredients to lightly dress the couscous and lentils.

3/4 cup extra virgin olive oil
1/8 cup blood orange oil
1/2 cup rice wine vinegar
1/4 cup brown sugar
salt and pepper to taste

Add dried cranberries or raisins and pecans. Mix and let sit a bit before serving.

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