📝 About This Recipe
Transport your senses to the bustling spice markets of Marrakesh with this vibrant, aromatic side dish that celebrates the natural sweetness of sun-dried apricots. This recipe transforms humble semolina into a fluffy, golden masterpiece infused with warm cinnamon, earthy cumin, and bright citrus notes. It is the perfect balance of textures, featuring chewy dried fruit, crunchy toasted nuts, and tender grains that pair beautifully with savory roasted meats.
🥗 Ingredients
The Grains & Liquid
- 1 1/2 cups Dry Couscous (instant or fine semolina variety)
- 1 3/4 cups Vegetable or Chicken Broth (low sodium preferred)
- 2 tablespoons Extra Virgin Olive Oil (high quality for finishing)
- 1 tablespoon Unsalted Butter (at room temperature)
The Fruits & Nuts
- 3/4 cup Dried Apricots (diced into 1/4 inch pieces)
- 1/2 cup Slivered Almonds (blanched and toasted)
- 1/4 cup Golden Raisins (optional, for extra sweetness)
Aromatics & Spices
- 1 large Shallot (finely minced)
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Fresh Elements
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 2 tablespoons Fresh Mint Leaves (finely chiffonaded)
- 1 whole Lemon (zested and juiced)
- 2 tablespoons Pomegranate Arils (for garnish and acidity)
👨🍳 Instructions
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1
Place a small dry skillet over medium heat and add the slivered almonds. Toast them for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Remove immediately from the pan to stop the cooking process.
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2
In a medium saucepan, heat one tablespoon of olive oil over medium heat. Add the minced shallot and sauté for 2-3 minutes until translucent and soft, but not browned.
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3
Stir in the ground cinnamon, cumin, and ginger. Toast the spices with the shallots for 30 seconds to release their essential oils and intensify the flavor.
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4
Pour the vegetable or chicken broth into the saucepan. Add the diced dried apricots and golden raisins. Bring the mixture to a rolling boil.
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5
Once boiling, stir in the kosher salt and black pepper. Taste the broth; it should be well-seasoned as this is the primary flavor source for the grains.
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6
Remove the saucepan from the heat immediately. Pour in the dry couscous in a steady stream, ensuring all grains are submerged.
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7
Cover the pot tightly with a lid or plastic wrap to trap the steam. Let it sit undisturbed for 5-7 minutes.
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8
While the couscous steams, prepare your fresh herbs. Chop the parsley and mint, and zest the lemon.
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9
After the resting period, remove the lid. Add the tablespoon of butter and the remaining tablespoon of olive oil to the pot.
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10
Using a fork, gently fluff the couscous. Start from the edges and move toward the center, breaking up any clumps until the grains are light and airy.
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11
Fold in the toasted almonds, lemon zest, 1 tablespoon of lemon juice, chopped parsley, and mint. Mix gently to distribute the ingredients without mashing the grains.
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12
Transfer the couscous to a warm serving platter. Top with pomegranate arils for a pop of color and a final drizzle of olive oil if desired.
💡 Chef's Tips
Always fluff couscous with a fork, never a spoon, to keep the grains separate and light. If your apricots are very hard, soak them in hot water for 5 minutes before dicing to ensure a tender bite. For an extra layer of flavor, substitute half of the broth with orange juice. Avoid overcooking the couscous; it only needs to soak in the hot liquid, not boil on the stove. To make this a main dish, add chickpeas or shredded rotisserie chicken.
🍽️ Serving Suggestions
Serve alongside Moroccan Lamb Tagine for a truly traditional experience. Pairs beautifully with grilled Harissa-marinated shrimp or salmon. Serve at room temperature as a refreshing salad for summer picnics. Accompany with a side of cooling cucumber yogurt (Tzatziki or Raita). A crisp, chilled glass of Rosé or a hot cup of Moroccan Mint Tea makes the perfect beverage pairing.