Moroccan Fried Couscous
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 441, total fat 11 G., saturated fats 6 G., proteins 15 G., carbohydrates 71 G., fiber 6 G., cholesterol 23 mg, sodium 658 mg, sugar 0 G.
Calories 441, total fat 11 G., saturated fats 6 G., proteins 15 G., carbohydrates 71 G., fiber 6 G., cholesterol 23 mg, sodium 658 mg, sugar 0 G.
What makes this couscous truly delicious is the Moroccan blend of 12 spices. Add it to the couscous while it's simmering, and then a little more to the finished side dish, for an incredibly fragrant and delicious result. This spice blend is also excellent with meat or fish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Couscous
- 3 tablespoons unsalted butter
- A large pinch of saffron (optional)
- 2 and 1/4 cups (350 g) whole grain couscous
- 3 cups lightly salted chicken broth, warmed
- 1-2 tsp freshly squeezed lemon juice
Spice mix
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 0.5 tsp white peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon allspice peas
- 0.5 tsp whole cloves
- 2 cardamom pods
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/4-0.5 tsp cayenne pepper
- 0.5 tsp freshly grated nutmeg
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Recipes with similar ingredients: couscous grain, lemon juice, saffron, cinnamon, white peppercorns, ground ginger, allspice, carnation, cardamom, nutmeg, ground cayenne pepper, coriander, cumin
Cooking the dish according to the recipe:
- Prepare a spice mix:
Toast the cinnamon stick, peppercorns, cumin, coriander, allspice, cloves, and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor along with the ginger, turmeric, cayenne, nutmeg, and 1 teaspoon salt. Store in a tightly sealed container for up to 2 weeks.. - Prepare couscous:
In a large skillet over medium heat, melt the butter, add 1.5 teaspoons of the spice mix and saffron, if using, and toast for about 1 minute. Add the couscous and stir until toasted, about 1 minute. - Stir in the hot broth, remove from heat, cover, and set aside to steam the couscous, about 7 minutes. Add lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 0.5 teaspoon of the spice mixture.
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