This fluffy, quick-cooking semolina dish can be used so many ways. You can eat it with a stew, with vegetables, and even make it into a dessert by adding cinnamon, sugar and nuts.
Sometimes I don’t like my couscous super busy and complicated with too many vegetables or flavors mixed in. I’m happy with a recipe like this one, which is uncomplicated with just a few key ingredients.
I like this recipe so much that, before our markets run out of pomegranate, I think I will make it again and add the pomegranate instead of the dried fruit. Either way, this is the perfect side dish. It’s tasty as well as healthy and takes only a few minutes to prepare. Enjoy!
- 2 cups chicken stock
- 1 1/2 cup couscous
- 1 tablespoon olive oil
- 1/4 cup golden raisins,
- 1/4 cup dried cranberries or blueberries
- 1 teaspoon lemon zest
In a medium saucepan bring chicken stock to a boil. Add couscous and olive oil stir and cover. Remove from heat. Let stand for 10 minutes. Gently fluff couscous with a fork. Add golden raisins, dried cranberries and lemon zest. Stir to incorporate evenly and serve.
Don’t be shy… leave us a comment. We’d love to hear from you.