I am about to share with you one of the easiest side dishes ever: Jeweled Moroccan Couscous! Pretty too, don’t you think?!
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What is Moroccan Couscous?
Basically it’s really tiny pieces of pasta. If you have ever tried any of my recipes featuring Israeli Couscous you know it’s more like pearls of pasta, Moroccan couscous on the other hand is tiny, and fluffy and can be seasoned or garnished with whatever you have on hand. For this recipe I use cranberries, chives and sliced almonds.
Even Easier to Cook Than Rice!
There are so many great things about couscous…it goes with just about anything, it’s pretty, somewhat underused (so it impresses people) but best of all it’s virtually no fail. Just sauté some shallots in a pot, add broth and bring to a boil, then add the couscous, cover and take off heat. No risk of over or undercooking. I love to serve it alongside these chicken skewers!
The Recipe:Jeweled Moroccan Couscous an Easy Side Dish!
Jeweled Moroccan Couscous an Easy Side Dish!
Yield 6 servings
Couscous is a pasta from the Middle East. It is easy to prepare and makes a great side dish to any meat. And the best part is you can add whatever you have on hand! Raisins, cranberries, nuts, greens, mandarin oranges....whatever floats your boat. Couscous is almost impossible to mess up because you take it off heat and let it cook!
- 4 Tablespoons butter
- ½ cup chopped shallots (or red onion)
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 3 cups chicken stock
- 1 ½ cups Moroccan couscous
- toasted almond slices, pine nuts, or walnuts,to taste
- 3 Tablespoons chives or parsley, chopped
- Small handful dried cranberries, currants, or raisins
- Melt butter in a large sauté pan on medium/high heat, add shallots, salt and pepper and cook, stirring for 3 minutes
- Add stock and bring to a boil.
- Remove from heat, add couscous, cover and let sit for 10 minutes
- Add nuts, parsley and currants etc...toss with a fork and add more sea salt or pepper if needed, eat!
Courses side dish