Moroccan Couscous with Pomegranate
This Moroccan couscous is a nutty, savory dish with warm North African spices full of crunchy nuts and juicy, tangy pomegranate seeds.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup couscous (rinsed and drained)
- 1 tsp Moroccan spice blend (or curry powder)
- 1 tsp kosher salt
- 1+2/3 cup warm water (or chicken stock)
- 2 tbsp olive oil
- 3 tbsp butter (divided)
- 1/4 cup slivered almonds (blanched)
- 1/4 cup pomegranate seeds (arils)
Instructions
- 1
Preheat oven to 350°F. Place the couscous in an 13x9" baking dish.
- 2
In a small bowl whisk the curry powder, salt and warm water together. Pour over the couscous in the baking dish. Stir to incorporate and allow to absorb all liquid for about 10 minutes.
- 3
Pour 2 tablespoons of the olive oil over the couscous and using your hands rub the couscous between your fingers, making sure to coat the grains and break up any lumps.
- 4
Dot the top of the couscous with 2 tablespoons of the butter, cover with aluminum foil and bake for 15 minutes.
- 5
In a small sauté pan lightly toast and brown the almonds in the remaining tablespoon of butter and sprinkle salt on top. Set aside on a paper towel to drain.
- 6
Take the couscous from oven, let rest 5 minutes. Remove aluminum foil and fluff the couscous with a fork. Pile it on to a serving dish and scatter pomegranate seeds and almonds on top. Serve hot.