Cook and Scale
North African Spiced Couscous
4 servings · 25 min total
Fluffy couscous studded with sweet apricots and toasted almonds, warmed with cumin, cinnamon, and turmeric. A fragrant, easy side dish.
Ingredients
- 250 g couscous
- 3½ dl vegetable stock
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- 60 g dried apricots, chopped
- 40 g almonds, toasted and chopped
- 3 tbsp fresh parsley, chopped
- salt to taste
Contains: Gluten, Tree nuts, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Sauté the onion and carrot — Heat the olive oil in a pot and sauté the onion and carrot for 5 minutes until softened.
- 2.
Bloom the spices — Stir in the cumin, coriander, cinnamon, and turmeric and cook for 1 minute until fragrant.
- 3.
Steam the couscous — Pour in the vegetable stock and bring to a boil. Stir in the couscous and dried apricots, cover, remove from the heat, and let stand for 5 minutes.
- 4.
Fluff and finish the couscous — Fluff the couscous with a fork, season with salt, and stir through the toasted almonds and parsley before serving.