August 5, 2011

Moroccan Couscous

I've been making this couscous dish for a long time, though this is the first time with whole-wheat couscous. It's actually hard to stop eating it once you start.

This time I used fresh peas from the farmer's market, but frozen peas get the job done too.

Moroccan Couscous
from The Schwarzbein Principle Cookbook by Diana Schwarzbein

1 Tbsp. olive oil
½ diced small onion
½ diced red bell pepper
1 minced garlic clove
1 c. couscous (whole-wheat couscous works too)
1 tsp. curry powder
1 c. chicken stock
1 Tbsp. butter
½ c. fresh green peas or frozen and thawed
1 to 2 tsp. fresh lemon or lime juice
freshly ground black pepper, to taste
dash cayenne pepper

In a medium saucepan, heat oil over medium-high heat. When oil is hot, add onion, bell pepper, and garlic. Sauté until softened, about 5 minutes. Add couscous and curry powder and sauté 1 minute. Remove from heat. In a separate medium saucepan, bring stock, butter, peas, lemon or lime juice, black pepper, and cayenne pepper to a boil. Pour hot liquid over couscous, stir once, cover and let sit undisturbed 10 to 15 minutes, until all liquid is absorbed. Fluff with a fork before serving. Taste, and adjust seasonings.

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