Moroccan Couscous
Description
Take a simple dish like couscous and make it extraordinary with golden raisins, pine nuts, a shallot, seasonings, and some broth. In about 15 minutes, you'll have a scrumptious dish that everyone will rave about.
Ingredients
1/4 c. pine nuts, pistachios or slivered almonds
2 T. unsalted butter
1 small shallot, chopped
1/4 t. kosher salt
1/4 t. black pepper
1/4 t. ground cumin
2 c. low-sodium vegetable broth (or chicken broth)
1 c. whole wheat couscous
1/3 c. golden raisins
1/4 c. chopped fresh parsley
2 T. freshly squeezed lemon juice
1 T. good quality olive oil
Directions
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Preheat the oven to 350 degrees F.
Spread out the nuts in a single layer on an ungreased, rimmed baking sheet.
Toast nuts in the oven until fragrant and lightly golden, 5 - 7 minutes, stirring once halfway through. Be sure to keep an eye on them. DO NOT WALK AWAY during the last few minutes to make sure those precious nuts don't burn.
Immediately transfer nuts to a bowl to stop the cooking and that the hot baking sheet doesn't burn them. Set aside.
In a large skillet, melt the butter over medium heat. Add the shallot; cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin; cook for 30 seconds.
Pour in the broth. Increase heat to high; bring to a boil. When the liquid begins to boil, remove the pan from the heat.
Stir in the couscous; cover; let sit for 10 minutes.
Fluff up the couscous with a fork. Add in the raisins, parsley, lemon juice, olive oil, and toasted nuts to the pot; stir to combine.
Adjust seasonings to taste, as desired.
Serve hot.
6 servings.