📝 About This Recipe
This luxurious Moroccan-inspired dish showcases the 'liquid gold' of the Souss Valley: culinary argan oil. The couscous is steam-fluffed to perfection and infused with the deep, nutty aroma of roasted argan, balanced by the sweetness of honey-soaked apricots and the crunch of toasted almonds. It is a sophisticated, aromatic side dish that brings the soul of Berber tradition to your modern table.
🥗 Ingredients
The Grains
- 2 cups Instant Couscous (high-quality semolina variety)
- 2 cups Boiling Water or Vegetable Stock (use stock for deeper flavor)
- 1 teaspoon Sea Salt
The Infusion & Aromatics
- 4 tablespoons Culinary Argan Oil (must be roasted/culinary grade, not cosmetic)
- 1 tablespoon Unsalted Butter (melted)
- 1/4 teaspoon Cinnamon (ground)
- 1/4 teaspoon Ground Ginger
Texture & Sweetness
- 1/2 cup Dried Apricots (finely diced)
- 1/3 cup Slivered Almonds (blanched)
- 1 teaspoon Orange Blossom Water (optional, for floral notes)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- 1/4 cup Pomegranate Seeds (for garnish)
👨🍳 Instructions
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1
Place the dry couscous in a large heat-proof ceramic or glass bowl, spreading it out evenly.
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2
In a small saucepan, bring the water or vegetable stock to a rolling boil along with the sea salt.
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3
Pour the boiling liquid over the couscous. Immediately cover the bowl tightly with plastic wrap or a snug lid to trap the steam.
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4
Let the couscous sit undisturbed for 10 minutes. This allows the grains to absorb the moisture and swell without becoming mushy.
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5
While the couscous steams, place the slivered almonds in a small dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan constantly, until they are golden brown and fragrant.
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6
Remove the almonds from the heat immediately and set aside to prevent over-browning.
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7
In a small bowl, whisk together the culinary argan oil, melted butter, ground cinnamon, ginger, and orange blossom water.
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8
Uncover the couscous. Use a large fork to gently fluff the grains, breaking up any large clumps that have formed.
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9
Drizzle the argan oil mixture over the fluffed couscous. Use the fork to toss the grains gently, ensuring every pearl is coated in the aromatic oil.
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10
Fold in the diced apricots and toasted slivered almonds, distributing them evenly throughout the dish.
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11
Add the chopped cilantro and mint, tossing one last time to incorporate the fresh herbs.
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12
Transfer the couscous to a decorative serving platter and garnish with a scatter of bright pomegranate seeds.
💡 Chef's Tips
Always ensure you are using 'Culinary' Argan Oil; cosmetic argan oil is processed differently and is not safe for consumption. For the fluffiest texture, never stir the couscous with a spoon—always use a fork to lift and separate the grains. If the couscous feels too dry, add an extra teaspoon of argan oil just before serving to enhance the shine and scent. Toasting the spices briefly in the butter before adding the oil can help release their essential oils for a more potent flavor. You can substitute apricots with golden raisins or dried cranberries if you prefer a different tartness profile.
🍽️ Serving Suggestions
Serve alongside a slow-cooked Lamb Tagine with prunes for a classic Moroccan feast. Pairs beautifully with grilled lemon-herb chicken skewers and a side of cooling cucumber yogurt (tzatziki). Excellent as a base for a roasted vegetable bowl featuring eggplant, zucchini, and chickpeas. Enjoy with a glass of chilled Moroccan mint tea or a crisp, dry Rosé wine. Can be served warm or at room temperature as a sophisticated grain salad for picnics.