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Fluffy Couscous Recipe-10741

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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.


  • 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

Note from Cookstr's Editors

Nutritional information is based on 8 servings, but does not include Basic Chicken Broth, or optional golden raisins or slivered almonds. For nutritional information on Basic Chicken Broth, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

208kcal (10%)
13mg (1%)
0mg (0%)
24mcg RAE (1%)
8mg (3%)
223mg (9%)
2g (9%)
3g (5%)
1mg (3%)

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