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How to Make Moroccan Couscous

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Cooking doesn't get much easier than making couscous – so try this exotic side to spice up your next meal.


Thinking about cooking up some delicious Moroccan Chicken or Moroccan Sweet Potato Stew but at a loss for side dish ideas? Look no further than simple couscous studded with sweet, tart currants and crunchy, buttery pine nuts.

The instructions for cooking instant couscous really can't be easier: Combine equal measurements of boiling liquid (water or broth) and dry couscous, take the pot off the heat, cover for 5 to 10 minutes and fluff with a fork. Boom. Done.

How to Make Moroccan Couscous

But this type of pasta is only so-so on its own. To bring it up a notch, saute a chopped shallot (or any aromatic vegetable – think garlic, onion or celery) in butter, then stir it into the couscous along with salt, pepper, cumin, 1/4 cup of currants and 1/2 cup of pine nuts.

If you don't have currants on hand, you can easily use regular or golden raisins instead, and slivered almonds make a great substitute for pine nuts.

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