Moroccan Couscous with Rhubarb
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Ingredients35 m servings 253
Original recipe yields 4 servings
- 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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Per Serving: 253 calories; 4.2 47.9 6.8 < 1 514 Full nutrition