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.