Moroccan Couscous is a fast, flavorful, versatile side dish for any occasion. With a touch of spices and golden raisins, it goes with roasted vegetables, chicken, lamb and more!
Prep Time: 5mins
Cook Time: 10mins
Total Time: 15mins
1/4cuppine nuts - or swap pistachios or slivered almonds
2tablespoonsunsalted butter - use coconut oil or vegan butter to make vegan
1small shallot chopped
2cupslow sodium vegetable broth - or chicken broth
1cupwhole wheat couscous
¼cupchopped fresh parsley
2tablespoonsfreshly squeezed lemon juice
1tablespoonolive oil - use the good stuff here!
Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep and eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook 30 seconds. Pour in the broth. Increase the heat to high and bring to a boil.
As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
TO STORE: Place leftover couscous in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. Add a squeeze of lemon juice to brighten the flavors. You can also reheat this dish in the microwave.
TO FREEZE: Let the couscous cool completely, then store it in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.