Description
A quick and flavorful couscous recipe that combines fluffy couscous with aromatic herbs, dried fruits, and toasted almonds, perfect as a side dish for Middle Eastern meals or tagines.
Ingredients
Couscous Base
- 2 cups couscous
- 2 cups chicken or vegetable stock (low sodium)
- 1/2 tsp salt
Flavorings
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
Add-ins
- 2 tbsp coriander/cilantro (finely chopped)
- 2 tbsp parsley (finely chopped)
- 1/3 cup dried apricots (chopped)
- 1/3 cup currants or sultanas
- 2 tbsp slivered almonds (toasted)
Instructions
- Heat the stock: Warm the chicken or vegetable stock until it reaches a boiling point. This can be done using a stove or by microwaving it on high for 3 to 4 minutes.
- Add couscous: Pour the boiling stock over the couscous placed in a heatproof bowl. Gently shake the bowl to level the couscous, then cover it with a plate or cling wrap to trap the steam.
- Let couscous absorb liquid: Allow the couscous to sit undisturbed for 10 minutes so it fully absorbs the stock and softens.
- Fluff and season: Fluff the couscous gently with a fork and stir in the olive oil, lemon juice, and salt to enhance the flavor and add moisture.
- Add herbs and dried fruits: Mix in the chopped coriander/cilantro, parsley, dried apricots, currants or sultanas, and toasted slivered almonds. Combine well for a balanced taste and texture.
- Serve and enjoy: Keep the couscous warm until ready to serve. It pairs ideally with tagine or other Middle Eastern dishes.
Notes
- Use low sodium stock to control the salt content in the dish.
- To toast almonds, dry roast them in a skillet over medium heat until golden and fragrant, about 3-5 minutes.
- For a vegetarian or vegan option, use vegetable stock instead of chicken stock.
- Adjust the amount of dried fruits and nuts according to personal preference for sweetness and texture.
- Fluffing with a fork prevents the couscous from becoming clumpy.
