Food Recipes Side Dishes Four-Citrus Couscous Be the first to rate & review! Chef Marcus Samuelsson sometimes stuffs whole turkey with this bright and aromatic couscous, but the grains are just as good—and easier to make—if they're simply steamed and served on their own. By Marcus Samuelsson Marcus Samuelsson Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Rate PRINT Share Active Time: 20 mins Total Time: 40 mins Yield: 8 to 10 Ingredients 2 cups couscous 1/3 cup plus 2 tablespoons extra-virgin olive oil 1/2 cup minced shallots 1 teaspoon finely chopped sage Kosher salt Pepper 1 3/4 cups water 2 tablespoons fresh grapefruit juice 2 tablespoons fresh orange juice 2 tablespoons fresh lime juice 1/4 cup plus 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated grapefruit zest 1/2 teaspoon finely grated orange zest 1/2 teaspoon finely grated lemon zest 1/2 teaspoon finely grated lime zest Directions Put the couscous in a large heatproof bowl. In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the shallots, sage and a generous pinch each of salt and pepper. Cook over moderate heat, stirring, until softened, 5 minutes. Add the water, the grapefruit, orange and lime juices and 2 tablespoons of the lemon juice. Season with salt. Bring to a boil and stir in the citrus zests. Pour the liquid over the couscous, cover with plastic wrap and let stand at room temperature until the liquid is absorbed, 20 minutes. Fluff with a fork. Fold in the remaining 1/3 cup of olive oil and 1/4 cup of lemon juice. Season with salt and pepper and serve. Originally appeared: November 2014 Rate It Print