Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal.
Featured in: Add Some Razzle to Your Cous Cous Tonight
Ingredients
- 2 tbsp. olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 carrot, cut into 1/2-inch pieces
- 1 fennel bulb, trimmed and cut into 1/2-inch pieces (fronds reserved for garnish)
- 1 cup Israeli cous cous
- 2 cups chicken stock
- 1⁄3 cup finely chopped cilantro
- 1⁄3 cup finely chopped mint
- 2 tbsp. store-bought or homemade ras el hanout
- 1 English cucumber, halved, seeded, and cut into 1/2-inch pieces
- Zest and juice from 2 oranges
- Kosher salt and freshly ground black pepper
ADVERTISEMENTADAD
Instructions
Step 1
Heat oil in a 4-qt. saucepan over medium-high; add garlic and shallot and cook 2 minutes, or until soft. Add carrot and fennel and cook 3 minutes more. Add cous cous and toast 2 minutes. Add chicken stock and boil; reduce heat, cover, and simmer cous cous until tender, 12-15 minutes. Stir in cilantro, mint, ras el hanout, cucumber, orange zest and juice, salt, and pepper; transfer to a serving platter and garnish with reserved fennel fronds. Serve with pan seared snapper, if you like.
- Heat oil in a 4-qt. saucepan over medium-high; add garlic and shallot and cook 2 minutes, or until soft. Add carrot and fennel and cook 3 minutes more. Add cous cous and toast 2 minutes. Add chicken stock and boil; reduce heat, cover, and simmer cous cous until tender, 12-15 minutes. Stir in cilantro, mint, ras el hanout, cucumber, orange zest and juice, salt, and pepper; transfer to a serving platter and garnish with reserved fennel fronds. Serve with pan seared snapper, if you like.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
