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.
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
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.
In a medium serving bowl, mix together (gently) cooked couscous, dried apricots, toasted almonds, and parsley.
Squeeze ½ lemon over couscous and sprinkle with a pinch of salt. Taste and adjust seasoning to your liking.