Moroccan Couscous with Pomegranate
Moroccan couscous with pomegranate and slivered almonds is easy to make and has a light, fluffy texture. Make this recipe as a side dish to replace rice and other grains. It's delicious and beautiful, too!
- 2 cups couscous rinsed and drained
- 1 tsp Moroccan spice blend or curry powder
- 1 tsp kosher salt
- 1 ⅔ cups warm water or chicken stock
- 2 tbsp olive oil
- 3 tbsp butter divided
- ¼ cup slivered almonds blanched
- ¼ cup pomegranate seeds (arils)
Preheat oven to 350°F. Place the couscous in an 13x9" baking dish.
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.
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.
Dot the top of the couscous with 2 tablespoons of the butter, cover with aluminum foil and bake for 15 minutes.
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.
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.
Calories: 256kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 190mg | Potassium: 113mg | Fiber: 3g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg