"Couscous is probably one of the best-known parts of Moroccan cuisine in the US. When properly prepared, it's wonderfully light and fluffy and great for soaking up rich sauces and stews."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (267.8 g)
Calories 483.4
Total Fat - 15.4 g
Saturated Fat - 2.1 g
Cholesterol - 2.7 mg
Sodium - 239.3 mg
Total Carbohydrate - 73.4 g
Dietary Fiber - 8.2 g
Sugars - 19.3 g
Protein - 15.9 g
Calcium - 79.9 mg
Iron - 2.9 mg
Vitamin C - 19.6 mg
Thiamin - 0.3 mg

Step 1

Heat the olive oil in a small frying pan over medium heat. Add the chopped red onion and saute until translucent, about 3-5 minutes. Remove from the heat and set aside.

Step 2

Add the chicken stock and orange juice to a medium saucepan. Bring just to a boil over medium heat, then immediately remove from the heat, add the couscous and the apricots to the pan, and cover tightly with a lid. Shake the pan once or twice to make sure the couscous is evenly submerged under the hot liquid. Allow the couscous to steam for 5-7 minutes.

Step 3

Remove the lid from the pan and use a fork to gently fluff the couscous. Add the sautéed red onions, pistachios, chickpeas, preserved lemon, and parsley to the pan and stir to combine. Season to taste with sea salt. Sprinkle with pomegranate seeds and serve immediately on its own or along with a Moroccan meat dish, such as Moroccan-Braised Lamb.