Moroccan Couscous Recipe

NUTRITIONAL INFORMATION

• Calories: 328kcal 

• Carbohydrates: 43g 

• Protein: 7g 

• Fat: 14g 

• Sodium: 880mg 

• Fiber: 3g 

• Sugar: 3g 

• Vitamin C: 3mg

RECIPE SOURCE

RECIPE INFORMATION

PREP: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes

YIELD: 6 servings

NOTE

What can I add to couscous for flavor?

Vegetable broth can do a great deal for the flavor of couscous, as can salt. I used that as a base for this recipe and other savory ingredients, like onion, garlic and herbs, to add even more flavor.

Should I rinse couscous before cooking?

No. Unlike grains such as quinoa and rice, you don’t need to rinse couscous before cooking.

How do you keep couscous moist?

A little fat goes a long way in keeping couscous moist. I’ve added two tablespoons of olive oil to this recipe to prevent it from drying out.

Is couscous a protein or carb?

Couscous is made from wheat, so it is considered a carb. It does contain some protein, but there are significantly more carbohydrates in each serving.

INGREDIENTS

2 tablespoons olive oil

1/2 cup chopped onion

2 garlic cloves (minced)

1/2 teaspoon cumin

1/4 teaspoon cinnamon

3 cups vegetable broth

1 1/2 cups couscous

1/2 teaspoon coarse salt

1/4 teaspoon pepper

1/4 cup raisins

1/2 cup toasted (sliced almonds)

1 tablespoon chopped fresh parsley

PREPARATION

Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally – about 5 minutes.

Add broth. Cover the pot and bring to a boil.

Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.

Stir in raisins, almonds and parsley before serving.