Moroccan Couscous

 

While technically, this recipe might not be traditionally Moroccan, the spirit of the dish certainly is. Just a few ingredients come together to create a filling vegetarian main course or a satisfying side dish that accompanies grilled meats well. You can also make substitutions to match dietary needs and to make it a bit more wallet-friendly. This can be served hot or it can be chilled and served cold as more of a salad.

Moroccan Couscous (Recipe Adapted from Ina Garten)

2 tbsp. extra virgin olive oil
¾ cup chopped shallots

3 cups chicken stock (canned or homemade)

½ tsp. kosher salt
½ tsp. black pepper
1½ cups couscous

½ cup pignoli (pine) nuts, toasted

½ cup currants

 Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper. Raise the heat to high and bring the stock to a boil. Remove from the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous. Stir and serve immediately.

Serves 6 - 8 (as a side); serves 4 (as a main course)

NOTE:  Pignoli nuts are very expensive; a good, cheap and tasty alternative are almonds. Try to buy sliced almonds if you can. Do toast them, however. If you don't want to use currants, you can also use dried cranberries. Do NOT substitute regular onions for shallots - the flavor will not be the same.