I’m really excited about this recipe. It’s so versatile and different… and delicious! It can be served warm as a side dish or at room temperature for a great salad. I especially love these kinds of versatile recipes that can easily be made up to two days in advance.
Moroccan-Style Couscous
Recipe By Estee Kafra
- Cooking and Prep: 50 m
- Serves: 12
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Contains:
Ingredients (13)
Main ingredients
Start Cooking
Prepare Couscous
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Bring a medium pot of salted water to a boil and add the Israeli couscous. Cook until al dente (the pasta should have a bit of “bite”).
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Transfer to a strainer and rinse immediately under cold running water. Mix in one to two tablespoons of olive oil to ensure the balls don’t stick together.
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Meanwhile, heat two tablespoons of oil in a heavy-bottomed pan.
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Add the onions and let them slowly caramelize for about 10 minutes, until the onions are turning brown.
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Add in the dried fruit and sauté for about five minutes more, or until fruit is just softening.
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Pour the honey on top of the mixture along with the water and cinnamon. Let cook over low heat until the moisture has absorbed, about 10 minutes.
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Meanwhile, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Lay the almonds on a baking sheet and toast for six to eight minutes or until edges begin to brown, and set aside.
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Remove cooked fruits from heat and mix with the cooked couscous. Taste and season with kosher salt and pepper according to your liking.
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Right before serving, add the toasted slivered almonds and parsley leaves and toss all together. Serve warm or at room temperature.
Credits
Photography: Hudi Greenberger
Styling: Renee Muller
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