MOROCCAN COUSCOUS WITH RHUBARB

Moroccan Couscous with Rhubarb image

An easy fragrant and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.

Provided by Sabrina Alaimo

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
½ cup chopped dried apricots
½ cup finely chopped rhubarb
1 cup couscous
1 ¼ cups chicken stock
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cayenne pepper
1 pinch ground cloves

Steps:

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.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 47.9 g, Cholesterol 0.2 mg, Fat 4.2 g, Fiber 4.4 g, Protein 6.8 g, SaturatedFat 0.6 g, Sodium 513.8 mg, Sugar 10.2 g