Moroccan Couscous

Total Time:
20 min
5 min
10 min
5 min

6 to 8 servings

  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup chopped shallots
  • 3 cups Homemade Chicken Stock, recipe follows, or canned broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups couscous
  • 1/2 cup pignoli nuts, toasted
  • 1/4 cup currants
  • Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

  • Add the pignoli nuts and currants to the couscous, stir and serve.

Homemade Chicken Stock:
  • 3 (5-pound) chickens

  • 3 large onions, unpeeled and quartered

  • 6 carrots, unpeeled and halved

  • 4 celery stalks with leaves, cut in thirds

  • 4 parsnips, unpeeled and cut in 1/2, optional

  • 20 sprigs fresh flat-leaf parsley

  • 15 sprigs fresh thyme

  • 20 sprigs fresh dill

  • 1 head garlic, unpeeled and cut in 1/2 crosswise

  • 2 tablespoons kosher salt

  • 2 teaspoons whole black peppercorns

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

  • Yield: 6 quarts

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Pairs Well With

Peachy, honeyed white wine

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