Here's a recipe for making Moroccan-style couscous:
Ingredients:
2 cups couscous
2 cups chicken or vegetable broth
2 tablespoons olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon paprika
Salt and pepper to taste
1 zucchini, diced
2 carrots, peeled and diced
1 bell pepper, diced
1 cup chickpeas (cooked or canned, drained)
1 cup dried apricots, chopped
1 cup raisins
Fresh cilantro or parsley, chopped (for garnish)
Instructions:
In a large bowl, place the couscous and set it aside.
In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the ground cumin, coriander, turmeric, paprika, salt, and pepper to the saucepan. Stir well to coat the onions and garlic with the spices.
Add the diced zucchini, carrots, and bell pepper to the saucepan, and cook for about 5 minutes, until slightly softened.
Pour in the chicken or vegetable broth and bring it to a boil.
Once the broth is boiling, remove it from the heat and carefully pour it over the couscous in the bowl. Stir gently to combine.
Cover the bowl with a lid or plastic wrap and let it sit for about 10 minutes, allowing the couscous to absorb the liquid and become fluffy.
After 10 minutes, fluff the couscous with a fork to separate the grains.
Add the chickpeas, dried apricots, and raisins to the couscous. Mix well to distribute the ingredients evenly.
Taste the couscous and adjust the seasoning if necessary.
Transfer the couscous to a serving dish and garnish with fresh cilantro or parsley.
Serve the couscous warm as a side dish or as a main course with roasted or grilled meats.
Note: Feel free to add other vegetables, such as peas, corn, or green beans, depending on your preference. You can also add cooked chicken, lamb, or beef to make it a heartier main course.
