Easy Moroccan Couscous Recipe
This couscous recipe will pair up nicely with Greek meatballs, Grilled chicken breasts, salmon, or a wheat berry salad.
- 2 tablespoons pure olive oil
- ½ cup onion, chopped
- 2 minced garlic cloves
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- 3 cups vegetable broth
- 1½ cups couscous
- ½ teaspoon coarse salt
- ¼ teaspoon ground pepper
- ¼ cup raisins, regular or yellow
- ½ cup toasted, almonds, sliced
- 1 tablespoon fresh parsley, chopped
Heat to medium-high a large saucepan. Add olive oil, garlic, spices, and onions. Cook the onions until clear, occasionally stirring them – about 5 minutes.
Add the broth. Cover saucepan and let come to a boil.
Remove from the heat, stir in the couscous. Let stand for 10 minutes, or until the broth has been absorbed by the couscous.
Before serving stir in almonds, parsley, and raisins.