Moroccan Couscous Pilaf
Loaded with toasted almonds and raisins, this Moroccan Couscous Pilaf features different textures and flavors, making it a versatile side dish that is perfect for your holiday meal or for busy weeknights.
Ingredients
- 1 cup slivered almonds
- 1/2 cup 1 stick unsalted butter
- 1 large red onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken, or vegetable broth
- Salt and pepper, to taste
- 2 cups durum wheat couscous
- 1/3 cup chopped parsley, plus more to garnish
- 2/3 cup golden raisins
Instructions
- Preheat oven to 350 degrees F.
- Place the almonds on a shallow baking pan and bake until lightly brown, about 5 minutes. Reserve.
- Heat the butter on a large skillet, over medium high heat. Once melted, add the onion and garlic, and sauté until softened, about 2 minutes.
- Add the broth, salt and pepper, and bring to a boil. Remove the pan from the stove and add the couscous all at once. Cover and let it sit for 10 minutes.
- Fluff the couscous with a fork. Taste for seasoning and adjust salt and pepper as needed. Then, add the parsley, almonds and raisins, stirring to combine.
- Garnish with more parsley, if desired, and serve!
Notes
Substitutions:
- Almonds - You can use walnuts, pine nuts or omit if nuts are an issue.
- Raisins - Not a fan of raisins? Use dried cranberries, figs, cherries or whatever dried fruit you prefer!
- Red onion - Shallots or yellow onion can be used instead.
Storing leftovers:
Leftover couscous pilaf can be refrigerated for up to 3 days.Reheating leftovers:
Reheat the couscous in the microwave or over medium-low heat on the stove, adding a few tablespoons of water if the couscous is too clumpy.Freezing:
Once completely cool, couscous can be frozen for up to several months.Nutrition
Serving: 1g, Calories: 222kcal, Carbohydrates: 35g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 2mg, Sodium: 51mg, Fiber: 4g, Sugar: 9g