Moroccan Fruit and Nut Couscous
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 tablespoons extra-virgin olive oil (divided)
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon cumin
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1/3 cup dried dates, chopped
1/2 cup dried apricots, finely chopped
1/2 cup chopped blanched almonds, toasted (see note)
2 cups boiling vegetable or chicken broth or stock
1 cup couscous, uncooked
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro
salt and pepper
seeds from half a pomegranate (optional garnish)
lemon wedges (optional garnish)
cilantro sprigs (optional garnish)
Directions:
Heat half the oil in a saucepan and saute the onion, garlic and spices for 5 minutes. Stir in the dried fruits and almonds, and remove from the heat.
Meanwhile, place the couscous in a large bowl and pour the boiling broth or stock over the couscous, cover with a tea towel and steam for 8 to 10 minutes, until the grains are fluffed up and the liquid absorbed. Stir in the remaining oil, and the fruit and nut mixture into the couscous. Add the lemon juice and chopped cilantro, and season to taste with salt and pepper.
Serve couscous garnished with pomegranate seeds, lemon wedges and cilantro sprigs.
Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
Recipe Source: Adapted from "The Mediterranean Connection" by Louise Pickford
Recipe Location: https://www.cdkitchen.com/recipes/recs/480/Moroccan_Fruit_and_Nut_Couscou54064.shtml
Recipe ID: 17856
Nutrition:
per serving: 566 calories, 25g fat, 75g carbohydrates, 14g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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