Moroccan Couscous

Name: Moroccan Couscous
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

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

Steps

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.

More recipes with broth or stock, lemon, chile peppers, coriander, cumin or bay leaves

Adapted from “Moroccan Couscous” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.