Moroccan couscous

Votes: 5

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 275, total fat 13 G., saturated fats 4 G., proteins 8 G., carbohydrates 33 G., fiber 2 G., cholesterol 18 mg, sodium 268 mg, sugar 3 G.

To give couscous a rich, intriguing flavor, steam it in chicken broth with shallots sautéed in butter. Before serving, toss with small black raisins and toasted pine nuts. Below is a recipe for the perfect chicken broth for cooking this couscous. You can make it in advance, store it in small containers in the freezer, and use it in many other dishes, adding a stunning, distinctive flavor.

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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.

Ingredients for the recipe:

Couscous

1.5 cups couscous
55 g butter
3/4 cup chopped shallots
3 cups homemade chicken broth, see recipe below
0.5 tsp coarse salt
0.5 tsp black pepper
0.5 cups roasted pine nuts
1/4 cup black raisins

Homemade chicken broth

3 (2.5 kg) chicken carcasses
3 large onions, unpeeled, cut into 4 pieces
6 carrots, unpeeled, cut in half
4 stalks celery with leaves, cut into 4 pieces
4 parsnips, unpeeled and halved (optional)
20 sprigs of fresh parsley
15 sprigs of fresh thyme
20 sprigs of fresh dill
1 head garlic, unpeeled, cut in half horizontally
2 tablespoons coarse salt
2 tsp black peppercorns

Ingredient Substitution Suggestions

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Recipes with similar ingredients: couscous grain, shallots, carrot, celery, parsnip root, pine nuts, chicken, thyme, dill, black pepper, raisin

Cooking the dish according to the recipe:

In a large saucepan, melt the butter, add the shallots, and sauté for 3 minutes over medium heat. Add the chicken broth, salt, and pepper, increase the heat to high, and bring to a boil. Turn off the heat and add the couscous. Cover the saucepan and let it simmer for 10 minutes.
Stir pine nuts and raisins into the couscous and mix well. Serve with chicken baked with lemon and garlic.

Homemade chicken broth

Place the chicken, onion, carrot, celery, parsnip, parsley, thyme, dill, garlic, salt, and pepper in a 16-20 quart (16-20 l) saucepan. Cover with 7 quarts (7 l) of water and bring to a boil. Skim off any foam that rises to the surface if necessary. Simmer uncovered for 4 hours. Strain the broth through a colander and refrigerate. Skim off any solidified fat and pour the broth into quart-size containers.

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