Moroccan Couscous with Rhubarb
An easy fragrant and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon vegetable oil
- 1medium onion, chopped
- ½cup chopped dried apricots
- ½cup finely chopped rhubarb
- 1cup couscous
- 1¼ cups chicken stock
- ½teaspoon salt
- ½teaspoon ground cumin
- ¼teaspoon ground ginger
- ¼teaspoon ground cardamom
- ¼teaspoon ground allspice
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground cayenne pepper
- 1pinch ground cloves
Instructions
Step 1
Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.Step 2
Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.Step 3
Let sit for 10 minutes until all the liquid is absorbed.