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.