Cook Along with Chef Tessa: Moroccan Couscous

Moroccan Couscouse

By Chef Tessa Turcotte-Novosedlik

November 3rd, 2021

Ingredients:

• 1 cup couscous
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 2 cups vegetable or chicken stock
• 1/4 raisins
• 1/4 cup dried apricots, sliced
• 1/2 cup sliced almonds, toasted
• 2 tbsp cilantro, chopped
• 1 tbsp mint, chopped
• 1 lemon, juice and zest
• Olive oil
• Salt and pepper, to taste

Instructions:

• Heat a saucepot over medium heat and coat the bottom with olive oil. Add the onions, garlic and spices. Cook until the onions are translucent, about 5 minutes. Make sure to stir often to not burn the spices.
• Add the stock to the pan and bring to a boil. Once the stock is boiling, remove from heat and stir in the couscous. Cover and allow to sit for 10 minutes, or until couscous has fully absorbed the stock.
• Remove the lid and fluff the couscous with a fork. Add the almonds, raisins, apricots, chopped parsley and mint, lemon juice and zest and season with salt and peppper to taste.