On my previous Moroccan Couscous recipe, I went over the history of Couscous. This time I just want to present you with a variation to it which will go perfectly with my Chicken Tagine with Prunes and Apricots recipe. 

Also, the use of Preserved Lemons is a must in order to fully taste all those beautiful exotic flavors. I strongly encourage you to either make your own, order them from Amazon.com, or get them from a Middle Eastern market. 

This will be my last post on Moroccan cuisine for now as summer is finally upon us and I would like to share some of my favorite salad recipes with you all.

I hope you enjoyed this Moroccan series as much as I enjoyed creating it for you. 

Happy cooking!

Print

APRICOT COUSCOUS WITH PRESERVED LEMONS

Course Side Dish

Cuisine Moroccan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 2 cups water
• 1/4 cup diced dried apricots
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp minced preserved lemons peel only rinsed
• 1 pinch of salt
• 1 cup instant couscous

Instructions

• Heat water, apricots, honey, oil, preserved lemons, and salt in a saucepan to a boil over medium-high.
• Stir in couscous, remove from heat, cover pan, and let stand for 5 minutes. Fluff couscous with a fork before serving.

Notes

The post Apricot Couscous with Preserved Lemons appeared first on My Global Cuisine.

Continuing with this Moroccan series, let’s talk about Couscous…

What is Couscous? – Couscous is a popular dish in Morocco and North Africa but is eaten all over the world. History has various theories about its origins. Some believe that couscous, like pasta, was created in China, while others are certain its origin is from East Africa. According to food writer Charles Perry, couscous originated among the Berbers of Algeria and Morocco between the end of the 11th-century Zirid dynasty, modern-day Algeria, and the rise of the 13th-century Almohad Caliphate.

In the eleventh century, the Arab-Islamic conquest contributed to the spread of the dish throughout the North African region. Economic growth and the development of wheat production accelerated its expansion. Later, couscous was brought to the southern region of Andalusia in Spain and reached South America, through the Portuguese that emigrated from Morocco. The adoption of couscous continued in the twentieth century, mainly due to migratory waves from North Africa to Europe, and France.

Today, couscous is the culinary ambassador of North Africa and is an emblem of Moroccan culinary art. Light, versatile, and easy to prepare, it’s a delectable addition to any menu that also has numerous health benefits. Everyone has their own favorite recipe. Here is mine. Enjoy! 

Print

Moroccan Couscous

Course Side Dish

Cuisine Moroccan

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 1 cup orange juice
• 1 cup instant couscous
• 1/4 cup pitted dates finely chopped
• 1/4 cup raisins
• 1/4 cup slivered almonds or pine nuts
• 1 teaspoon cinnamon

Instructions

• Bring juice and 1/2 cup water to a boil in a small pot. Remove from heat.
• Stir in couscous and allow to sit covered for 5 minutes.
• Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in 1/2 cup to 3/4 water for 1 1/2 to 2 minutes. Add cooked couscous. Mix well and serve.

The post Moroccan Couscous appeared first on My Global Cuisine.