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Issue 459: Moroccan-Style Couscous

Estee Kafra

A side dish or a salad, it’s versatile, different… and delicious!

Wednesday, September 27, 2017

name

Food and prop styling by Renee Muller Photography by Hudi Greenberger

I’m really excited about this recipe. It’s so versatile and different… and delicious! It can be served warm as a side dish or at room temperature for a great salad. I especially love these kinds of versatile recipes that can easily be made up to 2 days in advance.

INGREDIENTS

Serves 12

Ingredients
  • 1 package Israeli couscous 
  • 2 Tbsp canola oil 
  • 3 onions, finely diced 
  • ½ cup prunes, halved and pitted
  • ½ cup dried apricots, cut into quarters ½ cup white raisins 
  • 3 Tbsp honey 
  • ¼ cup water 
  • ¾ tsp cinnamon 
  • ¼ cup slivered or sliced almonds kosher salt and pepper, to taste 
  • ¼ cup fresh Italian parsley leaves


PREPARATION

Bring a medium pot of salted water to a boil and add the Israeli couscous. Cook until aldente (the pasta should have a bit of “bite”). Transfer to a strainer and rinse immediately under cold running water. Mix in 1–2 Tbsp of olive oil to ensure the balls don’t stick together.

Meanwhile, heat 2 Tbsp oil in a heavy-bottomed pan. Add the onions and let them slowly caramelize for about 10 minutes, until the onions are turning brown. Add in the dried fruit and saute for about 5 minutes more, or until fruit is just softening.

Pour the honey on top of the mixture along with the water and cinnamon. Let it cook over low heat until the moisture has absorbed, about 10 minutes.

Meanwhile, preheat the oven to 400°F (200°C). Lay the almonds on a baking sheet and toast for 6–8 minutes or until edges begin to brown. Set aside. Remove cooked fruits from heat and mix with the cooked couscous. Taste and season with kosher salt and pepper according to your liking.

Right before serving, add the toasted slivered almonds and parsley leaves and toss all together. Serve warm or at room temperature.

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