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Pearled Couscous Pilaf

May 19, 2021 0 Comments

This recipe was developed by Kelsey Miguel of Not Umami’s Cooking for a cooking class series she did using our spice blends. The dish is meant to be served with Ras El Hanout Stewed Meatballs, but would be a great side for lots of other meals as well.

Serves: 3-4 

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Shopping List & Prep

  • 1 C pearled couscous
  • 1 small shallot, minced
  • ½ C dried apricots or golden raisins
  • ¼ C toasted almonds
  • ¼ C parsley
  • Juice of ½ lemon
  • 1½ C HOT broth of choice or water
  • 1 TBSP olive oil
  • ½ tsp salt

Kitchen Equipment

  • 1 small-medium pot
  • Cutting board
  • Favorite knife (chef’s knife)
  • Medium serving bowl

Cooking Directions

    1. To a preheated pot, add 1 TBSP of olive oil and 1 cup of pearled couscous. Toast couscous in olive oil for 3-4 minutes until slightly golden.
    2. Add minced shallot to pearled couscous and toss in pot.
    3. Add 1½ C HOT broth or water to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes until there is no remaining liquid and couscous is tender.
    4. Remove from heat and cool for 5 minutes.
    5. In a medium serving bowl, mix together (gently) cooked couscous, dried apricots, toasted almonds, and parsley.
    6. Squeeze ½ lemon over couscous and sprinkle with a pinch of salt. Taste and adjust seasoning to your liking.
    7. Enjoy as a delicious side dish, addition to salad, or on it’s own!




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