Ingredients with Measurements:
- 2 cups couscous
- 2 1/2 cups chicken or vegetable broth
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon saffron threads
- 1/2 cup raisins
- 1/2 cup slivered almonds
- Salt to taste
Special equipment needed:
- Large pot with a steamer basket
- Large bowl
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, ground black pepper, cayenne pepper, and saffron threads. Stir well and cook for 1-2 minutes until fragrant.
3. Add the chicken or vegetable broth to the pot and bring to a boil.
4. Place the couscous in a large bowl and pour the boiling broth over it. Cover the bowl with a lid or plastic wrap and let it sit for 10-15 minutes until the couscous has absorbed all the liquid.
5. Fluff the couscous with a fork and add the raisins and slivered almonds. Mix well and season with salt to taste.
6. Place the couscous in a steamer basket and steam over boiling water for 10-15 minutes until heated through.
7. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Steam over boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 13g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 52g
Dietary fiber: 5g
Sugar: 14g
Protein: 9g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian or vegan.
- You can substitute the raisins with dried apricots or dates.
- You can use pine nuts instead of slivered almonds.
Variations:
- You can add cooked chicken or lamb to the couscous for a heartier meal.
- You can add chopped fresh herbs like parsley, cilantro, or mint to the couscous for extra flavor.
- You can add diced carrots, zucchini, or bell peppers to the couscous for more vegetables.
Tips and tricks:
- Make sure to fluff the couscous with a fork after it has absorbed the liquid to prevent clumping.
- You can toast the slivered almonds in a dry pan over medium heat for a few minutes before adding them to the couscous for extra flavor.
- If you don't have a steamer basket, you can heat the couscous in the microwave or in a covered pot over low heat.
Storage instructions:
- Store leftover couscous in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the couscous, place it in a microwave-safe bowl and heat in the microwave for 1-2 minutes until heated through.
Presentation ideas:
- Serve the couscous in a large bowl or platter and garnish with fresh herbs or sliced almonds.
Garnishes:
- Fresh herbs like parsley, cilantro, or mint
- Sliced almonds
- Lemon wedges
Pairings:
- Serve the couscous with grilled chicken or lamb for a complete meal.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables like carrots, zucchini, or bell peppers
- Side salad with mixed greens and a vinaigrette dressing
Troubleshooting advice:
- If the couscous is too dry, add a little more broth or water and steam again.
Food safety advice:
- Make sure to cook the couscous and broth to a boil to ensure that it is heated through and safe to eat.
Food history:
- Couscous is a traditional North African dish made from semolina flour and water. It is a staple food in many countries in the region, including Morocco, Tunisia, and Algeria.
Flavor profiles:
- This couscous has a warm and spicy flavor from the cumin, coriander, cinnamon, ginger, and cayenne pepper. The raisins add a touch of sweetness, while the slivered almonds provide a crunchy texture.
Serving suggestions:
- Serve the couscous family-style in a large bowl or platter and let everyone serve themselves.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Moroccan