Sweet and Nutty Moroccan Couscous

Sweet and Nutty Moroccan Couscous

71
Christina S. 0

"I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!"

Ingredients

20 m {{adjustedServings}} servings 442 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 68.2g
  • 22%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Footnotes

  • Cook's Note:
  • To toast almonds, spread them out on a baking sheet, and bake for 10 minutes in a preheated 350 degrees F (175 degrees C) oven, or until they are fragrant.
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Reviews

71
  1. 105 Ratings

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Some reviewers, apparently, haven't a clue what this recipe is all about. Please note: (1) this is a Moroccan SIDE DISH; (2) it is SUPPOSED to be spicy and somewhat sweet; and (3) it is intend...

Per others' suggestions, I substituted chicken broth for the vegetable broth, reduced cinnamon to 1 1/4 tsp., and used dried cranberries instead of the dates. Liked the buttery, sweet flavor. R...

Very good! The recipe calls for 3 teaspoons cinnamon. However, I do suggest that you start with 1 teaspoon, then add more, to taste. One teaspoon gives such a subtle taste!