Recipe courtesy of Ina Garten

Moroccan Couscous

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
  • Nutrition Info
Share This Recipe

Ingredients

Homemade Chicken Stock:

Directions

  1. 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.
  2. Add the pignoli nuts and currants to the couscous, stir and serve.

Homemade Chicken Stock:

Yield: 6 quarts
  1. 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.
26m Easy 96%
CLASS
29m Easy 95%
CLASS
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages