Sweet and Nutty Moroccan Couscous
Couscous steamed in broth with dried apricots, raisins, and toasted almonds, scented with cinnamon and orange. The dried fruit plumps in the hot liquid alongside the grain. It works warm as a side or at room temperature as a salad.
- Prep10 min
- Cook15 min
- Total30 min
- Serves6
AI-generated illustration
Contains:dairyglutenmeatnuts
Ingredients
Method
- Toast the sliced almonds in a dry skillet over medium heat, shaking often, until golden and fragrant, 4 to 5 minutes, then tip them onto a plate so they stop cooking.
- Melt the unsalted butter in a saucepan and cook the yellow onion until soft, 5 minutes. Add the ground cinnamon, ground ginger, and ground allspice and stir 30 seconds until they smell warm and toasted.
- Pour in the chicken broth, add the dried apricots, golden raisins, honey, and salt, and bring to a full boil so the fruit begins to swell.
- Stir in the couscous, cover, and immediately take the pan off the heat. Leave it undisturbed for 8 minutes; the residual heat does all the cooking.
- Fluff thoroughly with a fork, breaking up every clump, then fold in the toasted almonds, orange zest, and flat-leaf parsley.
Notes
- Use vegetable broth to make it vegetarian; the flavor holds up well.
