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Moroccan Couscous with Rhubarb

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"An easy fragrant and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian."
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35 m servings 253
Original recipe yields 4 servings


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  1. Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
  2. Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
  3. Let sit for 10 minutes until all the liquid is absorbed.

Nutrition Facts

Per Serving: 253 calories; 4.2 47.9 6.8 < 1 514 Full nutrition

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