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Fluffy Couscous

Updated February 23, 2016
(1 Votes)

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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.

CostInexpensive

Easy

Total Timeunder 15 minutes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Courseside dish

Dietary Considerationegg-free, low-fat, peanut free, soy free

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecrunchy, nutty, savory

Ingredients

  • 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)

Instructions

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.

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