📝 About This Recipe
This elegant side dish is a celebration of North African flavors, blending the delicate, fluffy texture of semolina pearls with a sophisticated balance of sweet and savory notes. Golden toasted pine nuts provide a rich, buttery crunch that perfectly complements the tart, jammy bursts of dried Zante currants. Infused with aromatic saffron and fresh herbs, this versatile grain dish transforms a simple meal into a fragrant Mediterranean feast.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Dry Moroccan Couscous (instant or fine-grain semolina)
- 2 cups Chicken or Vegetable Stock (low-sodium, high quality)
- 2 tablespoons Unsalted Butter (cut into small cubes)
- 1 pinch Saffron Threads (crushed lightly)
- 1/2 teaspoon Kosher Salt (plus more to taste)
Aromatics and Textures
- 1 tablespoon Extra Virgin Olive Oil (cold-pressed)
- 1/3 cup Pine Nuts (raw)
- 1/3 cup Zante Currants (dried)
- 1 medium Shallot (finely minced)
- 1/4 teaspoon Cinnamon (ground)
Fresh Finishes
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Mint Leaves (chiffonade)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the pine nuts in a small, dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Remove immediately from the pan to prevent burning and set aside.
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2
In a small bowl, place the dried currants and cover them with 2 tablespoons of warm water or a splash of orange juice. Let them plump up for 10 minutes while you prepare the rest of the dish.
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3
In a medium saucepan, combine the stock, crushed saffron threads, and kosher salt. Bring the liquid to a rolling boil over medium-high heat.
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4
While the stock is heating, heat the olive oil in a separate small sauté pan. Add the minced shallot and cook for 2-3 minutes until translucent and soft, but not browned.
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5
Stir the ground cinnamon into the shallots for 30 seconds to bloom the spice and release its oils.
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6
Once the stock is boiling, whisk in the butter cubes until melted. Remove the saucepan from the heat immediately.
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7
Add the dry couscous to the boiling stock in a steady stream. Stir once quickly with a fork to ensure all grains are submerged.
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8
Cover the saucepan tightly with a lid and let it sit undisturbed for 5-7 minutes. This allows the steam to fully hydrate the semolina.
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9
While the couscous rests, drain any excess liquid from the currants and finely chop your fresh parsley and mint.
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10
Remove the lid from the couscous. Using a large fork, gently fluff the grains, breaking up any clumps that may have formed.
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11
Fold in the sautéed shallots, plumped currants, toasted pine nuts, lemon zest, and lemon juice.
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12
Add the fresh parsley and mint last to preserve their vibrant green color and fresh flavor.
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13
Taste and adjust seasoning with additional salt or freshly cracked black pepper if needed.
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14
Transfer to a warm serving bowl and serve immediately while the aromas are at their peak.
💡 Chef's Tips
For the fluffiest results, never use a spoon to stir cooked couscous; always use a fork to lift and separate the grains. If you don't have saffron, a pinch of turmeric can provide a similar golden hue, though the flavor profile will shift slightly. Ensure your pine nuts are fresh, as they contain high oil content and can go rancid quickly; store leftovers in the freezer. To make this vegan, simply swap the butter for a high-quality vegan butter substitute or additional olive oil. If the couscous seems too dry, drizzle with a tablespoon of extra virgin olive oil just before serving.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops seasoned with cumin and garlic. Pairs beautifully with a roasted Moroccan chicken tagine with preserved lemons. Excellent as a bed for pan-seared sea bass or halibut. Enjoy at room temperature as a base for a Mediterranean salad with chickpeas and feta. Pair with a crisp, chilled Rosé or a light-bodied Pinot Grigio.