Moroccan Couscous

Name: Moroccan Couscous
Prep time: P0Y0M0DT0H13M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4
Ingredients: 1 cinnamon stick; 1 teaspoon black peppercorns; 1/2 teaspoon white peppercorns; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon whole allspice; 1/2 teaspoon whole cloves; 2 cardamom pods; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1/4 to 1/2 teaspoon cayenne pepper; 1/2 teaspoon freshly grated nutmeg; Kosher salt; 3 tablespoons unsalted butter; Large pinch of saffron (optional); 2 1/4 cups (12 ounces) whole-wheat couscous; 3 cups low-sodium chicken broth, warmed; 1 to 2 teaspoons fresh lemon juice

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Level: Easy
Total: 20 min

Prep: 13 min
Cook: 7 min

Yield: 4

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Ingredients

For the Spice Blend:

1 cinnamon stick

1 teaspoon black peppercorns

1/2 teaspoon white peppercorns

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon whole allspice

1/2 teaspoon whole cloves

2 cardamom pods

1 teaspoon ground ginger

1 teaspoon turmeric

1/4 to 1/2 teaspoon cayenne pepper

1/2 teaspoon freshly grated nutmeg

Kosher salt

For the Couscous:

3 tablespoons unsalted butter

Large pinch of saffron (optional)

2 1/4 cups (12 ounces) whole-wheat couscous

3 cups low-sodium chicken broth, warmed

1 to 2 teaspoons fresh lemon juice

Directions

Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.

Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.

Photograph by Marcus Nilsson

Recipe courtesy of Food Network Magazine