1/2 cup orange juice 125 ml
1 cup low-sodium chicken stock 250 ml
1 cup whole wheat couscous 250 ml
1 tbsp olive oil 15 ml
1/4 cup chopped onion 50 ml
1/2 cup chopped oranges 125 ml
1 tbsp chopped parsley 15 ml

1. In a medium saucepan, bring orange juice and chicken stock to a boil. Add couscous; cover and remove from heat. Let sit for 5 minutes or until most of the liquid is absorbed and couscous is tender. Let cool.
2. Meanwhile, in a skillet, heat oil over medium-high heat. Add onion and cook, stirring, until tender, about 5 minutes.
3. Transfer onions and couscous to blender. Add oranges and puree on high speed to desired consistency. Sprinkle with parsley.