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My review
Moroccan Couscous with Rhubarb
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Sabrina Alaimo
"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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Ingredients
35 m servings 253Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Let sit for 10 minutes until all the liquid is absorbed.
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