Couscous is a small grain pasta dish that is prevalent in Moroccan cuisine. Though often delicious, it’s sometimes served in bland, underwhelming form . This couscous dish is packed with flavor. Lemon zest, garlic, and fresh parsley give it distinctive flavor. Curry powder tints it an alluring hue. Studded with sweet cranberries and crunchy almonds, this dish is a light and flavorful accompaniment to any middle eastern meal.
1 cup dry instant couscous
1 and 1/4 cup water
1/2 teaspoon sea salt plus 1/2 more
1/4 teaspoon black pepper
1/4 cup olive oil
1 tablespoon freshly squeezed lemon juice
zest of 1/2 lemon
1 clove garlic (minced)
1 teaspoon curry powder
1/4 red onion (finely chopped)
1/4 cup flat leaf parsley (finely chopped)
1/3 cup dried cranberries
1/4 cup toasted slivered almonds
extra sea salt for seasoning
Bring 1 and 1/4 cup water to a boil. Once boiling, stir in 1 cup dry instant couscous and 1/2 teaspoon salt. Mix, cover, and remove from heat. Let steep for five minutes until couscous has absorbed all of the liquid. In the meantime, combine olive oil, lemon juice, lemon zest, garlic, and curry powder in a large mixing bowl. Whisk together, seasoning with 1/2 teaspoon salt and dash of pepper. Then chop onions and parsley and set aside. Once couscous has cooked, fluff with fork and add to mixing bowl. Toss well with curried dressing. Then fold in chopped onions, parsley, and dried cranberries. Dry toast slivered almonds over a stove on medium heat, until almonds are golden brown and fragrant. Fold into couscous and check for seasonings. Add more salt if desired.
Note: This dish becomes more flavorful the longer it sits. Prepare it hours or even a day or two in advance. Enjoy!