Description
A light and fluffy Moroccan couscous pilaf filled with sweet golden raisins, toasted almonds, fresh parsley, and a touch of olive oil. Perfect as a vibrant side dish or a simple vegetarian main.
Ingredients
Units
Scale
- 1 1/2 cups dry couscous
- 1 3/4 cups vegetable broth
- 1/2 cup golden raisins
- 1/3 cup slivered almonds, toasted
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat vegetable broth in a medium saucepan until just simmering.
- Place dry couscous in a large heatproof bowl.
- Pour the hot vegetable broth over the couscous.
- Add olive oil, salt, and black pepper. Stir once to combine.
- Cover tightly with a lid or plate and let sit for 5 minutes to absorb the liquid.
- Fluff the couscous gently with a fork to separate the grains.
- Stir in golden raisins, toasted slivered almonds, finely diced red onion, and chopped fresh parsley.
- Taste and adjust seasoning if needed.
- Transfer to a serving dish and serve warm or at room temperature.
Notes
- Use hot broth to properly hydrate the couscous.
- Fluff gently to keep the texture light and airy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 9g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg