Quick Moroccan Couscous recipe

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Ingredients

2 cups water
1 cup pearl (Israeli) couscous
1 tablespoon olive oil
½ cup chopped yellow onion
1 shallot, chopped
6 cloves garlic, quartered
½ cup golden raisins
½ cup chopped oil-packed sun-dried tomatoes
½ cup slivered almonds
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons lemon juice
1 tablespoon butter, softened

Nutrition Info

264.7 calories
carbohydrate: 38.6 g
cholesterol: 5.1 mg
fat: 10.3 g
fiber: 3.6 g
protein: 6.6 g
saturatedFat: 2.1 g
servingSize: -
sodium: 207.8 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the water to a boil in a saucepan, stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes.

  2. Heat olive oil in a skillet over medium-low heat, cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture, cook and stir until heated through, about 5 minutes.

  3. Stir couscous into onion-raisin mixture, cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper, add lemon juice. Remove skillet from heat and stir butter into couscous mixture.

Recipe Yield

6 servings

Recipe Note

Tried to replicate couscous portion from the Moroccan chicken from Cheesecake Factory®.

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