Moroccan Couscous with Rhubarb recipe

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Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
½ cup chopped dried apricots
½ cup finely chopped rhubarb
1 cup couscous
1 ¼ cups chicken stock
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cayenne pepper
1 pinch ground cloves

Nutrition Info

253.1 calories
carbohydrate: 47.9 g
cholesterol: 0.2 mg
fat: 4.2 g
fiber: 4.4 g
protein: 6.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 513.8 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.

  2. Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.

  3. Let sit for 10 minutes until all the liquid is absorbed.

Recipe Yield

4 servings

Recipe Note

An easy fragrant and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.

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