Moroccan Couscous with Rhubarb

Prep time: 10 min

Cook time: 15 min

Servings: 4

Yield: 4 servings

Description

Here's an easy, fragrant, and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.

Ingredients

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 1/2 cup chopped dried apricots

• 1/2 cup finely chopped rhubarb

• 1 cup couscous

• 1 1/4 cups chicken stock

• 1/2 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground cayenne pepper

• 1 pinch ground cloves

Directions

1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.

2 Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.

3 Let sit for 10 minutes until all the liquid is absorbed.