Moroccan Couscous

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Rated 5 stars out of 5
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  • Read 74 Reviews
Total Time:
20 min
Prep
5 min
Inactive
10 min
Cook
5 min
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 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

Directions

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

Print Recipe

Wine Suggestion for This Recipe

Riesling

Riesling

Peachy, honeyed white wine

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Newest Ratings and Reviews

Read all 74 reviews

  • on March 30, 2013

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    Great - served it with grilled lamb chops.

    people found this review Helpful.
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  • on March 12, 2013

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    My fave combo,quick,easy and delicious! I used less butter,added a little olive oil and was out of pine nuts so I substituted toasted sliced almonds instead and served it on a bed of lightly steamed baby spinach leaves...MMmmm

    people found this review Helpful.
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  • on April 22, 2012

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    Was good but a little too much butter. Next time I make it I'll definitely cut it down a bit. I also added crumbles of feta and some lemon juice for a bit more flavor. Was MUCH more tasty.

    people found this review Helpful.
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