Moroccan Couscous
Source and licence
"Moroccan Couscous" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Moroccan_Couscous, revision 4511985), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Moroccan_Couscous&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511985
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 box (10 ounces) quick-cooking couscous
- 2 ¾ cups chicken broth
- ¼ cup freshly-squeezed lemon juice
- 2 tbsp hot pepper paste
- 1 ½ tsp salt
- 1 ½ tsp freshly-ground coriander
- ¼ tsp freshly-ground cumin
- Olive oil
- 4 preserved lemon wedges
- 2 bay leaves
Method
- Combine liquids in a bowl. Set aside.
- Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
- Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.
- Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.