Moroccan Couscous is a grain used in a lot of North African and Middle Eastern cuisines. It’s small but holds lots of flavor! Not to mention, it's quite easy to whip up. It is most common to cook couscous with water, but I love making it with chicken or vegetable broth for added flavor. I use couscous as a substitute for rice in some recipes when called for and it can fill you up just as much as rice. Feel free to take this recipe and run with different flavor variations, too!
RECIPE
Ready in 5
Serves 1-2
Can be adjusted per serving
Ingredients
1 cup Moroccan couscous
1 ¼ cup of chicken or vegetable broth
½ TBSP unsalted butter
1 tsp of finely chopped cilantro
Salt and pepper to taste
(Optional: 1 wedge of lemon)
Preparation
Bring broth, butter and a pinch of salt to a boil in a small saucepan.
Add in couscous and stir very lightly just until evenly coated and remove from heat.
Let couscous stand, untouched in the pan for 5 minutes until liquid is completely absorbed in the grain.
Fluff with a fork gently and serve with cilantro and an optional squeeze of lemon juice.
Comments