Ras El Hanout Couscous – a delicious recipe with red onion, dates, apricot, raisins, fresh coriander, sesame seed oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil - this will help prevent the couscous from clumping.
2
If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak.
3
If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.
4
Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.
5
Garnish with sprinkled sumac and finely chopped coriander.
31
kcal
Calories
2
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 500 g couscous, 1 red onion (finely diced), 3/4 cup dates (chopped), 1/2 cup dried apricot (chopped), and more.
Yes, Ras El Hanout Couscous falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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