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Jeweled Moroccan Couscous

Lynn Crawford
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 8
Calories 320 kcal

Ingredients
  

  • 1 ¾ cups chicken stock or water
  • ½ tsp salt
  • 2 tbsp unsalted butter
  • 2 tsp Ras el Hanout spice
  • 1 ½ cup instant couscous
  • 2 tbsp olive oil
  • 1 white onion peeled and thinly sliced
  • 2 cloves garlic minced
  • ¼ cup sun-dried tomatoes sliced
  • ¼ cup golden raisins
  • 1 can chickpeas 540 mL, rinsed and drained
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • ¼ cup parsley chopped
  • ¼ cup dill chopped
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup toasted slivered almonds
  • 2 tbsp mint chopped

Instructions
 

  • In a medium saucepan, bring the stock, salt, butter, and spices to a boil.
  • Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes.
  • Use a fork to fluff the couscous and break up any clumps, keep warm.
  • In a large skillet over medium high heat add olive oil, onions and garlic and cook until softened and caramelized.
  • Add sundried tomatoes, raisins and chickpeas, stirring together.
  • Add lemon zest and juice, season mixture well with salt and pepper.
  • In a large bowl, fluff the couscous with a fork to separate the grains.
  • Add the chickpea mixture, parsley and dill and toss to combine, season with salt and pepper.
  • Serve in a large serving bowl and garnish with almonds and mint.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 12gFat: 11gSodium: 923mg
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