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
-
Contains:
Ingredients (13)
Main ingredients
Start Cooking
Prepare Couscous
-
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”).
-
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.
-
Meanwhile, heat two tablespoons of oil in a heavy-bottomed pan.
-
Add the onions and let them slowly caramelize for about 10 minutes, until the onions are turning brown.
-
Add in the dried fruit and sauté for about five minutes more, or until fruit is just softening.
-
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.
-
Meanwhile, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
-
Lay the almonds on a baking sheet and toast for six to eight minutes or until edges begin to brown, and set aside.
-
Remove cooked fruits from heat and mix with the cooked couscous. Taste and season with kosher salt and pepper according to your liking.
-
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
Please
Log in to ask a question Write your question here
