Ingredients
- 1 tablespoon olive oil
- 1/2 red onion, peeled and finely chopped
- 1 1/2 cup chicken stock
- 1/2 cup orange juice (preferably from a fresh squeezed sweet orange or good quality juice)
- 225 grams dry couscous (dry 1 1/2 cups)
- 3/4 cup dried apricots (cut into bite-sized pieces)
- 3/4 cup pistachio nuts (shelled)
- 3/4 cup garbanzo beans (cooked chickpeas)
- Lemon (1 piece of preserved lemon, roughly chopped. Refer to Note)
- 1/4 cup finely chopped fresh parsley
- Pomegranate seeds (for garnish)
- Sea salt to taste
How to Make
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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.
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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.
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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.
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NOTE: If you don't have preserved lemon, use the fresh lemon peel. Either cut a strip or two (or more if you like lemon), remove the white pith and chop finely. You can also grate lemon zest from a whole lemon directly to the couscous towards the end.
We hope you enjoy this recipe!
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