Moroccan Couscous with Currants and Pine Nuts
250kcal
Ingredients
- 1½ cups Morrocan couscous (dried)
- 1½ cups broth
- 3 tablespoon unsalted butter
- 3 teaspoon ground cumin
- 2 teaspoon ground coriander
- ¾ teaspoon salt
- ¾ teaspoon ground turmeric
- ¾ teaspoon ground cinnamon
- ½ teaspoon ancho chili pepper
- ½ teaspoon smoked paprika
- 3 tablespoon dried currants (add more according to your liking)
- 3 tablespoon pine nuts (toasted) (add more according to your liking)
- ⅓ cup chopped fresh mint
Method
- In a large pot, add broth, butter, cumin, coriander, salt, turmeric, cinnamon, ancho chili pepper, smoked paprika and bring to a boil.
- Once boiling, turn off the heat and add the couscous. Cover the pot and let it stand for 5 minutes or read the cooking instructions on the product packaging.
- While that is sitting, toast the pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 2 minutes, be sure to keep shaking the pan to prevent them from burning.
- Transfer the couscous to a large bowl. Add the pine nuts and currants to the couscous and stir to combine everything. Season with additional salt and/or black pepper if needed.
- Serve with chopped mint.
Nutrition
Calories250kcalCarbohydrates43gProtein7gFat8gSaturated Fat3gCholesterol11mgSodium397mgPotassium96mgFiber5gSugar5gVitamin A378IUVitamin C1mgCalcium30mgIron2mg