Moroccan Couscous
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Moroccan Couscous
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This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.
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Ingredients
- ¼ cup pine nuts or swap pistachios or slivered almonds
- 2 tablespoons unsalted butter use coconut oil or vegan butter to make vegan
- 1 small shallot chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 2 cups low-sodium vegetable broth or chicken broth
- 1 cup whole wheat couscous
- ⅓ cup golden raisins
- ¼ cup chopped fresh parsley
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil use the good stuff here!
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Instructions
- Preheat the oven to 350°F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
- Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
Notes
- TO STORE: Place leftover couscous in an airtight storage container in the refrigerator for up to 3 days.
- TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. Add a squeeze of lemon juice to brighten the flavors. You can also reheat this dish in the microwave.
- TO FREEZE: Let the couscous cool completely, then store it in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 6)
Calories
272kcal
(14%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
10mg
(3%)
Potassium
130mg
(4%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
331IU
(7%)
Vitamin C
6mg
(7%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 272kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Potassium | 130mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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