Couscous is the starch of choice with a Moroccan meal, but it is so easy to prepare, think of it anytime braised lamb or chicken is on the menu. It has a delicate texture that marries well with stewed meats and vegetables. Serve it as is, or stir in some currants or almonds—or both—before serving.
Total Timeunder 15 minutes
One Pot MealYes
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturecrunchy, nutty, savory
- 3 cups Basic Chicken Broth or water
- ¾ teaspoon salt
- 2 tablespoons olive oil or unsalted butter
- 2¼ cups couscous
- ½ cup currants or golden raisins (optional)
- 1/3 cup slivered almonds (optional)
Place the broth, salt, and olive oil in a large saucepan and bring to a boil over high heat. Stir in the couscous, cover, and remove the pan from the heat. Let stand for 5 minutes, then add the currants or almonds, if desired, fluff the couscous lightly with a fork, and serve.
2003 Sheila Lukins