Cookbook:Moroccan Couscous

Cookbook | Ingredients | Recipes

IngredientsEdit

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

ProcedureEdit

  1. Combine liquids in a bowl. Set aside.
  2. Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
  3. 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.
  4. Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.
Last modified on 2 April 2010, at 22:55