Jeweled Moroccan Couscous an Easy Side Dish!

 

I am about to share with you one of the easiest side dishes ever: Jeweled Moroccan Couscous! Pretty too, don’t you think?!
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What is Moroccan Couscous?

Basically it’s really tiny pieces of pasta. If you have ever tried any of my recipes featuring Israeli Couscous you know it’s more like pearls of pasta, Moroccan couscous on the other hand is tiny, and fluffy and can be seasoned or garnished with whatever you have on hand. For this recipe I use cranberries, chives and sliced almonds.

Jeweled Moroccan Couscous an Easy Side Dish! #couscous #moroccancouscous #easysidedish #pasta

Even Easier to Cook Than Rice!

There are so many great things about couscous…it goes with just about anything, it’s pretty, somewhat underused (so it impresses people) but best of all it’s virtually no fail. Just sauté some shallots in a pot, add broth and bring to a boil, then add the couscous, cover and take off heat. No risk of over or undercooking. I love to serve it alongside these chicken skewers!

Jeweled Moroccan Couscous an Easy Side Dish! #couscous #moroccancouscous #easysidedish #pasta

What you need: I love this Moroccan Couscous and make it in this pot.

Couscous is a pasta from the Middle East. It is easy to prepare and makes a great side dish to any meat. And the best part is you can add whatever you have on hand! Raisins, cranberries, nuts, greens, mandarin oranges….whatever floats your boat. Couscous is almost impossible to mess up because you take it off heat and let it cook! 

Course:

Side Dish

Cuisine:

Moroccan

Keyword:

easy side dish recipe, kid-friendly recipes, weeknight dinner

Servings: 6 servings

Author: Linda Spiker

  • 4
    Tablespoons
    butter
  • ½
    cup
    chopped shallots
    or red onion
  • 1
    teaspoon
    sea salt
  • ½
    teaspoon
    pepper
  • 3
    cups
    chicken stock
  • 1 ½
    cups
    Moroccan couscous
  • Toasted almond slices, pine nuts, or walnuts,to taste
  • 3
    Tablespoons
    chives or parsley
    chopped
  • Small handful dried cranberries
    currants, or raisins

  1. Melt butter in a large sauté pan on medium/high heat, add shallots, salt and pepper and cook, stirring for 3 minutes

  2. Add stock and bring to a boil.

  3. Remove from heat, add couscous, cover and let sit for 10 minutes

  4. Add nuts, parsley and currants etc…toss with a fork and add more sea salt or pepper if needed, eat!

 

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