Cookbook:Moroccan Couscous
Appearance
Moroccan Couscous | |
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Category | Moroccan recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- Combine liquids in a bowl. Set aside.
- Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
- 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.
- Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.