 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
I just made this one up for my lunch and thought it was worth writing down. It's a sort of Persian-Moroccan fusion, basically a Moroccanized khoresht. I used the Trader Joe's whole wheat couscous, which is very high fiber and made the whole thing marginally healthier. The couscous-cooking process here is adapted from Claudia Roden's method, and yields reliably fluffy, separate grains. Ingredients:
2/3 cup whole wheat couscous |
2/3 cup chicken broth |
1 tablespoon olive oil |
2 tablespoons butter |
4 shallots or 1/2 medium onion, diced |
4 quarters preserved fresh lemon rind, minced |
2 peaches, diced |
1 tablespoon honey |
Directions:
1. Couscous:.
2. Preheat oven or toaster oven to 400 degrees.
3. Place couscous in oven-proof container.
4. Heat chicken broth to boiling in microwave or on stovetop, then stir into couscous; allow to sit for 10-15 minutes.
5. Gently fluff couscous with fork and stir in olive oil until all the grains are coated evenly. You can use a fork or your fingers.
6. Place couscous in the pre-heated oven to toast for another 10-15 minutes.
7. Sauce:.
8. While the couscous is absorbing the chicken broth, melt butter in medium pan over medium-low heat. Brown shallots or onion.
9. Just before you put the couscous in the oven to toast, add preserved lemon and peaches to shallots and butter, allowing the sugars to caramelize slightly.
10. Depending on how juicy the peaches are, you may need to add small quantities of water to keep the juices from burning and to keep the sauce appropriately liquid.
11. Stir honey into the sauce just before the couscous is done toasting.
12. Turn the couscous out onto plates and ladle the sauce over it.
|
|