June 9, 2022
I love this couscous - it is perfect any time of the year. The tartness of the currants, pop of the pomegranate seeds and the woodsy flavor of the pine nuts provide texture and crunch to balance the dish.
2 tablespoons butter
3/4 cup shallots, chopped
2 1/2 Tablespoons Moroccan Seasoning
2 cups vegetable stock
1 1/2 cups couscous
1/2 cup pine nuts, lightly toasted
1/3 cup currants
1/3 cup pomegranate seeds
1/4 cup cilantro, finely chopped
Salt to taste
1. In a large saucepan over medium high heat, add the butter, shallots and Moroccan seasoning. Cook for 3-4 minutes or until translucent.
2. Add in the stock and bring to a boil. Once boiling, stir in the couscous, cover and remove from heat. Let the couscous sit for 10 minutes.
3. With a fork fluff and add the pine nuts, currants, pomegranate seeds and cilantro. Serve warm.
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