Kings Highway at the Ace has some killer Moroccan couscous. I had it on both of my visits and decided last weekend I needed to try to recreate it at home. My rendition comes pretty close to the original if my memory serves me right. This one pot meal is going to be come a staple around here for me.
Moroccan couscous
1/4 t cumin
1/2 t ground ginger
1/8 - 1/4 t cayenne pepper (I like spice in just about everything I eat. If you're not a fan, cut back on your cayenne.)
1/2 t cardamom1/4 t all spice
1/4 t cinnamon
1 T olive oil
3-4 carrots, cut into fourths length-wise then into 1/2" pieces
1 red bell pepper chopped
1/2 cup raisins
1 t salt
2 cups water or low sodium vegetable broth
1 1/2 cups whole wheat couscous
4 green onions chopped, green and white parts
Several handfuls of toasted pistachios
Several handfuls of arugula
In a large pot over medium heat, combine cumin, ginger, cayenne, cardamom, all spice, and cinnamon. Heat for several minutes, until fragrant. Add oil, carrots, and red pepper. Stir to coat the vegetables with the spices. Cook for about five minutes. Stir in raisins, salt, and water (or vegetable broth). Turn heat to high, and bring to a boil.
Once the mixture is boiling, add couscous and remove from heat. Cover and let sit for 5-8 minutes. Remove lid and fluff couscous. Let cool before adding the green onions. To avoid sogginess, add pistachios and arugula just before serving.
Once the mixture is boiling, add couscous and remove from heat. Cover and let sit for 5-8 minutes. Remove lid and fluff couscous. Let cool before adding the green onions. To avoid sogginess, add pistachios and arugula just before serving.
YUM! Yours looks better than the original!
ReplyDeleteLike! Especially the "several handfuls of pistachios." YUM.
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