Moroccan-style Couscous

We have been growing bored of the same meal at home, and now that our kids have gotten more adventurous (finally!), we are trying more cuisines from around the world. This was one of my favorite parts of our Moroccan meal, and it perfectly highlights a lot of the bright flavors. This is a quick recipe that proves that simple can be really delicious. Harissa is a spicy chili paste that can be found at specialty markets or online.

Enjoy! JJ

Moroccan-style Couscous

1 tbsp high heat cooking oil
1/4 c finely chopped white onion
2 cloves garlic, minced
1.5 c couscous (traditional or gluten-free)
3 c vegetable broth
3 strands saffron
1 tbsp harissa (use less for milder)
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp cinnamon
1/4 c raisins or dried cranberries
1/2 c roasted almonds, pine nuts, or pistachios
1/4 c chopped parsley
Squeeze of lemon

Heat stock and add saffron, letting sit for 5 minutes. Sautee onion in oil for a couple of minutes over medium heat until translucent, then add garlic, stirring for a few seconds. Add saffron broth, harissa, and all dry seasonings and bring to a boil.

Stir in the couscous, dried fruit, nuts, and parsley and let sit, covered, for 5 minutes before stirring to fluff. Serve with a squeeze of fresh lemon alongside a delicious grilled protein and some veggies.