Moroccan Couscous

Moroccan Couscous
Serves 6 as a side dish

2 ¼ cups vegetable stock
1 T extra virgin olive oil
2 cups Moroccan couscous
½ cup golden raisins
¼ cup sliced almonds (toasted)
¼ cup scallions (sliced)
Salt and pepper to taste

Bring vegetable stock and olive oil to a boil.
Pour over couscous and cover tightly for 5 minutes.
Fluff couscous with a fork. Fold in raisins, almonds and scallions.
Season to taste with salt and pepper.
Pairs great with lamb, chicken or grilled fish.


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