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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Wanted to serve up a pearl couscous for my Casablanca Girls Martini night. Could not find a good one on here so found this on Cookstr. *When I made this, I only used 1 1/2 cups broth as I did not want it stewy...I wanted it more like a side dish...turned out good. Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, chopped |
2 garlic cloves, minced |
one 1-inch piece ginger, peeled and minced |
1 1/2 teaspoons ground cumin |
2 teaspoons ground turmeric |
6 inches cinnamon sticks |
1/3 cup chopped dried apricots or 1/3 cup raisins |
1 1/2 cups tomatoes, chopped |
2 cups vegetable stock |
1 cup drained chickpeas |
2 medium carrots, cut into bite-size chunks (optional) |
2 zucchini, cut into bite-size chunks (optional) |
salt and pepper |
1 cup pearl couscous |
Directions:
1. 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
2. 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
3. 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.
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