Moroccan Couscous
6 servings
25 minutes
Moroccan couscous is a traditional dish of North African cuisine that reflects the richness of flavors and aromas of Eastern spices. Its history roots back to ancient Berber traditions where couscous was a staple food. This version combines the tenderness and lightness of the grain with rich sweet notes of raisins and the nutty aroma of pine nuts. When sautéed in olive and butter, the ingredients acquire a deep, warm flavor. Lemon juice and sea salt add brightness and freshness, while cumin gives an Eastern spice touch. This dish is perfect as a standalone treat or as a side to meat and vegetables, creating a harmony of flavors on the plate. It is best served warm with a piece of butter to highlight its velvety texture.
1
We sauté raisins, pine nuts, and couscous in olive oil with butter until golden brown.
- Raisins: 80 g
- Pine nuts: 100 g
- Couscous: 400 g
- Butter: 100 g
2
Place in a pot and pour boiling water (or broth) over it. Let it sit for 7-10 minutes and stir.
- Couscous: 400 g
3
Served with a piece of butter.
- Butter: 100 g
