RCI-CR.003.0001.001

Moroccan Couscous

Name: Moroccan Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit (10 ounce) box quick-cooking couscous; 2 3/4 cups chicken broth; 1/4 cup freshly squeezed lemon juice; 2 unit tbs hot pepper paste; 1 1/2 tsp salt; 1 1/2 tsp freshly ground coriander; 1/4 tsp freshly ground cumin; 1 unit Olive oil; 4 unit preserved lemon wedges; 2 unit bay leaves

Moroccan Couscous from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(10 ounce) box quick-cooking couscous
1 unit
chicken broth
2 3/4 cups
freshly squeezed lemon juice
1/4 cup
tbs hot pepper paste
2 unit
salt
1 1/2 tsp
freshly ground coriander
1 1/2 tsp
freshly ground cumin
1/4 tsp
Olive oil
1 unit
preserved lemon wedges
4 unit
bay leaves
2 unit

Method

Combine liquids in a bowl. Set aside.

Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.

Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.

Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.

Moroccan Couscous

Ingredients

Method

What Makes This Variant Distinct