Several years ago, I discovered couscous and loved it. Not only was it something that tasted good but it is so incredibly simple to make. Some weeknights after an exhausting day at work or a long, slow commute home, I just needed something quick to make and couscous was an easy decision.
With just a little effort to measure out or chop up a few ingredients, you can create a variety of flavor combinations, making it an easy side dish for everyday meals. I am in love with the beautiful bright golden yellow hue the turmeric gave this Moroccan-spiced couscous. And, even more, it made the perfect accompaniment to my harissa chicken legs – the recipe for this to come!
The options for couscous are endless and I look forward to trying more along the way. I came across this site which shares the origins of different spices, descriptions of the taste/aroma, common dishes they are used in, and what other spices or ingredients they pair well with. Great place to draw inspiration from.
What combos have you tried out? – I want to hear about them!
- 1 tablespoon olive oil
- 3 cloves garlic, finely minced
- 1 medium onion, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 2 cups chicken broth
- 1 1/4 cup couscous, uncooked
- 1 tablespoon fresh lemon juice
- In a deep skillet, heat olive oil over medium-high heat. Add onions and garlic. Cook for 3 minutes or until fragrant.
- Add spices and continue cooking for another 2 minutes.
- Add broth and lemon juice stirring to combine. Bring to a boil.
- Add couscous, stir and remove from heat.
- Let sit, covered, for 5 minutes.
- Fluff with a fork and enjoy!