Couscous with Orange and Almonds

Ingredients

• 4 servings pepper black freshly ground
• 2 cups couscous instant
• 3 tablespoons parsley fresh finely chopped
• 3 tablespoons mint leaves fresh finely chopped
• 0.3 cup olive oil extra virgin extra-virgin
• 0.5 medium onion thinly sliced
• 1  cranberry-orange relish diced peeled
• 2 tablespoons orange juice fresh
• 1 teaspoon orange zest finely grated
• 1 head radicchio thinly shredded
• 2 tablespoons red wine vinegar 
• 1 teaspoon penzey's southwest seasoning plus more for seasoning
• 4 servings slivered almonds toasted
• 2 cups water boiling

Equipment

• bowl
• whisk

Directions

1. Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes.
2. Remove the cover and fluff with a fork.
3. Whisk together the orange juice, vinegar and olive oil in a small bowl.
4. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
5. Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste.
6. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.