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Spiced Couscous with Dried Fruit
Description
A simply delicious side dish for roast chicken, pork, or lamb, this couscous is big on flavor and small on preparation time. The recipe is easily doubled or tripled for a crowd.Ingredients
Serves
4
- 3/4 ounce Glace de Poulet Gold® or Veggie-Stock Gold®
- 2 1/4 cups water
- 1 1/2 cups (about 10 ounces) plain, quick-cooking couscous
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3 tablespoons chopped fresh cilantro
- 1/2 cup mixed dried fruits of your choice, such as gold or dark raisins, dried tart cherries, or chopped dried apricots, dates, or figs
- Salt and ground black pepper
Methods/steps
- Combine the Glace de Poulet Gold® or Veggie-Stock Gold® and the water in a large saucepan and bring to a boil over medium-high heat. Remove the pan from the heat and add the couscous in a steady stream, stirring until all the liquid has been absorbed, about 2 minutes.
- Stir in the cumin, cinnnamon, cilantro, and dried fruit. Cover the pan and let the couscous rest for 5 minutes.
- Fluff the couscous lightly with a fork and season to taste with salt and pepper before serving.
