Join The Conversation With Mishpacha's Weekly Newsletter



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.

Related Stories

Issue 473: Marinated Mushroom Salad

Faigy Grossman

Mushroom lovers, this one’s for you

Issue 447: Peach-glazed grilled chicken cutlets with watermelon salad

Rivky Kleiman

A stunning way to put summer on a plate

Issue 459: Savory Pickled Dark Turkey Roast

Estee Kafra

Don’t count on any leftovers. Ever. Enjoy!

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
At Our Doorstep
Rabbi Moshe Grylak In Israel, intermarriage still has some shock value
The Wrong Conversation
Yonoson Rosenblum How can we reattach Jews to the Jewish story?
Heart on Your Sleeve
Eytan Kobre Being pro-phylactery can be downright prophylactic
The Silver Lining
Alexandra Fleksher Who is brave enough to buck the dangerous trends?
Top 5 Uniquely Jewish Words
Rabbi Dovid Bashevkin For some concepts, Yidden have the best words
10 Questions for Avi Kehat
Rachel Bachrach The Chesed Fund, for desperate people who need a fortune
On Speaking Terms
Rabbi Ron Yitzchok Eisenman He learned firsthand, “What goes around comes around”
Stressed Out
Jacob L. Freedman “We’re going to aggressively help you take care of you”
Mona Knew to Pick a Winner
Riki Goldstein “Shloime, let’s sing this on Motzaei Shabbos”
Four Stanzas You Don’t Just Sing
Riki Goldstein “This is not a niggun that you just sing!” he exclaimed
A Part of Me
Riki Goldstein The fruit of two years’ preparation and collaboration
Worth the Hassle?
Riki Goldstein Travel can be challenging for musicians and bands
Know It All
Faigy Peritzman The wiser I get, the more I realize how little I know
No Time to Breathe
Sarah Chana Radcliffe When we don’t have a minute to spare is when we pause
On Dry Ground
Rebbetzin Shira Smiles Every day we thank Hashem for the miracle of dry land