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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Morocco · Side

Moroccan Couscous

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 box (10 ounces) quick-cooking couscous
  • 2 ¾ cups chicken broth
  • ¼ cup freshly-squeezed lemon juice
  • 2 tbsp hot pepper paste
  • 1 ½ tsp salt
  • 1 ½ tsp freshly-ground coriander
  • ¼ tsp freshly-ground cumin
  • Olive oil
  • 4 preserved lemon wedges
  • 2 bay leaves

Method

  1. Combine liquids in a bowl. Set aside.
  2. Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
  3. Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.
  4. Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.