Couscous – HmF – Virtual
Servings
3Serving size
1/2 cupThis recipe may be multiplied and keeps well. Serve warm or cold.
Ingredients
| 1 tsp. Olive oil |
| 1 Medium Shallots, raw (peeled and minced) |
| 2 clove Garlic, raw (minced) |
| 1 1/2 cups No salt added vegetable stock |
| 3/4 cup Couscous, dry (Moroccan or Israeli) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp Pine nuts (toasted)(or other nut of choice) |
| 2 Tbsp. Raisins |
| 1 1/2 tsp. Fresh parsley (finely chopped) |
| 2 Tbsp. chopped Green onions (thinly sliced) |
Instructions
Preheat a pot over medium-high heat. Add the olive oil and shallots. Sauté the shallots in the pot for 2-3 minutes until fragrant. Add the garlic and sauté for an additional minute.
Add the vegetable broth. Bring the broth to a boil then add the Moroccan couscous. Immediately remove the pot from heat and cover. Let the pot sit for 10 minutes.
***If you are using Israeli couscous: Add vegetable broth and bring to a boil. Stir in Israeli couscous. Simmer for 7 minutes, then turn off the heat, cover, and let sit for 7 minutes.
Remove the lid and use a fork to fluff the couscous. Once fluffed, transfer the couscous on to a sheet pan and let it cool, approximately 5 minutes.
Place the cooled couscous in a mixing bowl and toss with salt, pepper, nuts, raisins, parsley, and green onion. Serve warm or cold.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Couscous is made from semolina and is a traditional Berber dish. It is usually served with stew or Moroccan seasoned meat or vegetables. You can also use Israeli couscous, which is much larger and often called “pearl” couscous.