Quick Moroccan Couscous

Quick Moroccan Couscous

6
Rachel Fives 0

"Tried to replicate couscous portion from the Moroccan chicken from Cheesecake Factory®."

Ingredients

45 m servings 265 cals
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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Bring the water to a boil in a saucepan; stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes.
  2. Heat olive oil in a skillet over medium-low heat; cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture; cook and stir until heated through, about 5 minutes.
  3. Stir couscous into onion-raisin mixture; cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper; add lemon juice. Remove skillet from heat and stir butter into couscous mixture.
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Reviews

6
  1. 9 Ratings

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I added 2 Tbsp lemon juice (not 3), and that suited our tastes fine. An additional Tbsp would have been too lemon-y for us (personal taste). This couscous is rich with flavor, the raisins and ...

This was pretty good. There's not much to say about it. I threw in a can of chickpeas to make it a main dish.

I normally do not care for couscous. This recipe is sweet and delicious. Only difference I made was chopping up some blanched almonds since that's what I had on hand.