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.
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.
Add minced shallot to pearled couscous and toss in pot.
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.
Remove from heat and cool for 5 minutes.
In a medium serving bowl, mix together (gently) cooked couscous, dried apricots, toasted almonds, and parsley.
Squeeze ½ lemon over couscous and sprinkle with ½ tsp salt. Taste and adjust seasoning to your liking.
To Serve
Enjoy as a delicious side dish, addition to salad, or on it’s own!
In our Moroccan Rascos—that’s a taco made with our Ras El Hanout Spice Blend—we take the boldness and flavor up a level with zesty red onions, crispy jalapenos, some snappy fresh red peppers, all topped with a mouth-watering garlic sauce calledToum.
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