Moroccan Couscous
Ingredients
The couscous base
-
1
cup
whole wheat couscous
-
2
cups
low-sodium vegetable broth or chicken broth
The flavorings
-
1
small
shallot, chopped
-
¼
cup
golden raisins
-
¼
cup
chopped fresh parsley
-
2
tablespoons
freshly squeezed lemon juice
-
1
tablespoon
olive oil
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
ground cumin
The nuts
-
¼
cup
pine nuts
-
2
tablespoons
unsalted butter (or coconut oil for vegan)
Instructions
- Preheat the oven to 350°F and toast the pine nuts on a baking sheet for 5 to 7 minutes until fragrant.
- In a large skillet, melt the butter over medium heat and sauté the shallots for 3 minutes.
- Add salt, pepper, and cumin to the skillet and cook for an additional 30 seconds.
- Pour in the broth, bring to a boil, then remove from heat and stir in the couscous.
- Cover and let the couscous sit for 10 minutes to steam.
- Fluff the couscous with a fork, then mix in the raisins, parsley, lemon juice, olive oil, and toasted pine nuts.
Nutrition Facts (estimated)
Servings
6 servings
Calories
272
Total fat
11g
Total carbohydrates
42g
Total protein
7g
Sodium
20mg
Cholesterol
10mg
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