Quick Moroccan Couscous

Quick Moroccan Couscous

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Rachel Fives
Recipe by  Rachel Fives

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (3)

Rate This Recipe
sam
1

sam

Quick and easy to make and it was delicious! I was out of shallots so I used extra onion. I used regular raisins and added some chopped up dried apricots. It was really good! I will definitely make this again.

lutzflcat
1

lutzflcat

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 sun dried tomatoes bring a little sweetness, and the tartness of the lemon brightens it. It was a little gummy and dry, so I did add some vegetable broth to moisten it slightly. Very nice, would make again.

beijingurl
0

beijingurl

I've made this a couple of times. Easy and quick. I always leave out the butter.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 38.6 g
  • 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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