This flavorful dish goes from stove to table in less than 30 minutes. Capture the flavors of morocco with this quick couscous preparation. Serve alone or as a side
If you’ve never had couscous, now is a great time to try! Couscous is a small grain that originates from durum wheat, the same flour used to make most kinds of pasta. The beautiful thing about couscous is that is just as versatile as pasta. Rather than adding sauce and flavorings before the couscous is cooked, couscous is usually prepared in the pilaf method, where your cooking liquid is added before heating, so the couscous can absorb all the flavors. Topping off the couscous with fresh herbs and nuts adds color and a little extra crunch to the fluffy grains. You can find couscous in almost any grocery store in the aisle with grains and pasta, or with mediterranean foods.
You can switch this recipe with whatever ingredients you have to suit your tastes. Add sweet peppers, swap out raisins for carrot, add your own mix of spices or swap the chicken stock for vegetable juice. See my beet couscous recipe here: my recipe features spices such as bright coriander and earthy turmeric, with raisins for balance. The slightly sweet, spicy flavors pay homage to morocco and the north african region. Try it and let me know how yours turned out!
Quick Moroccan CousCous
- 1.5 cup cous cous
- 1 small onion small diced
- 2 cloves garlic minced
- 1 jalapeño seeded and small diced
- 1 tbsp ground coriander seed
- 2 tsp turmeric
- 1/4 cup olive oil
- 2 cups chicken or vegetable stock
- 1 tsp salt
- pinch pepper
- 1/2 cup raisins
- 3 tbsp parsley finely chopped
- nuts for garnish (optional)
- Bring a medium saucepan to low heat. add half of the olive oil, then turmeric and coriander. Swirl the pan until spices begin to bubble and become aromatic, about 30 seconds to 1 minute. Increase heat to medium, and immediately add onion, garlic, and jalapeño. sautee until onion begins to caramelize, stirring often to prevent burning.
- Add remaining oil and couscous to the pan. Stir to evenly distribute the grain and toast slightly, about 1-2 minutes.
- Next, add the stock, raisins, to the pan. stir to remove any clumps from the mixture. Reduce heat to low. Season with salt and pepper and cover. Allow couscous to steam until tender, and liquid is absorbed about 5-7 minutes. Remove top and fluff with a fork. Adjust seasoning if needed.
- Transfer cooked couscous to a serving platter and top with parsley and chopped nuts. Serve Immediately as a side dish with the protein and salad of your choice, or on its own.