MY MOROCCAN COUSCOUS

So, I have some weaknesses. I can’t say no to Moroccan food.

Here is a dish I could never stop eating no matter how fattening it is.

  • 1/3 cup water
  • 2 teaspoons olive oil (Greek extra virgin olive really glorifies the recipe)
  • 1/2 teaspoon finely grated fresh orange zest
  • 1/8 teaspoon salt
  • 1/4 cup couscous (original Moroccan couscous and none other)
  • 1 tablespoon finely chopped dried pitted dates
  • 1 tablespoon finely chopped scallion greens
  • My personal touch is the adding of one cinnamon stick into the water leaving it there all the time and removing it before serving.

Preparation

Bring water, oil, zest, and salt to a boil in a 1- to 1 1/2-quart heavy saucepan. Stir in couscous and dates, then cover pan and remove from heat. Let stand, covered, 5 minutes.

Fluff couscous with a fork and stir in scallion greens.

This couscous goes extremely well with every dish, whether it’s fish, red or white meat or just cooked veggies.

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