Moroccan Couscousby Dawn T in Rouxbe Recipes
This delicious couscous is flavored with raisins, pistachios, fresh mint and parsley.
- Serves: 4 to 8
- Active Time: 15 mins
- Total Time: 30 mins
- Comments: 15
- Views: 19951
- Success 97%
To prepare the couscous, first pour the water into a medium pot. Add the cumin, bouillon, dried orange peel, peeled garlic clove, honey, salt and pepper. Bring to a boil and then turn the heat down and let simmer for a few minutes to infuse. Then remove the garlic and orange peels and discard.
Next, place the dried couscous into a large bowl. Pour the hot, flavored liquid over top and mix together. Cover the couscous tightly with plastic wrap and let steam for 10 to 15 minutes or until it has doubled in size.
In the meantime, finely dice the red onion and finely chop the parsley and mint. Roughly chop the pistachio nuts.
Next, unwrap the couscous and fluff with a fork. Feel the grains and taste them to see that they are no longer crunchy. If they are not quite done, add a bit more hot water and cover again with plastic wrap for a few minutes to soften. Once done, add the chopped herbs, onion, and pistachios and mix together. Add the lemon juice and drizzle the couscous with some quality, extra-virgin olive oil. Season to taste. To finish, mix thoroughly to combine all of the ingredients.
This couscous dish goes very well with many meat and vegetable stews. Couscous is very versatile as it is neutral in flavor. It can be flavored any way you like and can be served in place of rice.
Traditionally couscous is cooked in a couscousière which is kind of like a steamer and double boiler in one. To check for doneness, taste the couscous. It should be tender - not al dente or mushy.