Recipe by Kittencal@recipezazz
Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)
Top Review by Odd Job
really nice! i reduced the couscous and broth by one-third, but left all other measurements the same. i didn't wind up using any pepper-- it tasted fine without. i also didn't have any currants on hand, so i just did without. it was still great.
- 44.37 ml butter
- 44.37 ml olive oil or 44.37 ml vegetable oil
- 3 medium onions, finely chopped (or use 2 large onion)
- 4.92 ml brown sugar
- 14.79 ml fresh minced garlic (optional)
- 0.25 ml cayenne pepper
- 14.78 ml turmeric
- 9.85 ml cumin
- 4.92-9.85 ml fresh ground black pepper
- 709.77 ml couscous
- 1419.54 ml hot low sodium chicken broth
- 177.44 ml currants
- 118.29 ml slivered almonds
- seasoning salt (to taste) or white salt (to taste)
Directions See How It's Made
- Bring the broth to a boil; cover with a lid to keep hot; set aside.
- In a large skillet melt the butter with oil over medium-high heat.
- Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
- Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
- Add in couscous and stir until coated with the onion mixture.
- Mix in the hot broth and currants; cover with a lid.
- Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
- Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.