Moroccan Couscous with Rhubarb

Here's an easy, fragrant, and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 253 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 pinch ground cloves
• 1 medium onion, chopped
• 1 cup couscous
• 0.5 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground ginger
• 0.5 cup chopped dried apricots
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground allspice
• 0.25 teaspoon ground cardamom
• 0.125 teaspoon ground cayenne pepper
• 1.25 cups chicken stock
• 0.5 cup finely chopped rhubarb

Recipe Instructions

Step 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.

Step 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.

Step 3

Let sit for 10 minutes until all the liquid is absorbed.