Recipe by CIndytc
Wanted to serve up a pearl couscous for my Casablanca Girls Martini night. Could not find a good one on here so found this on Cookstr. *When I made this, I only used 1 1/2 cups broth as I did not want it stewy...I wanted it more like a side dish...turned out good.
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- one 1-inch piece ginger, peeled and minced
- 1 1⁄2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 6 inches cinnamon sticks
- 1⁄3 cup chopped dried apricots or 1⁄3 cup raisins
- 1 1⁄2 cups tomatoes, chopped
- 2 cups vegetable stock
- 1 cup drained chickpeas
- 2 medium carrots, cut into bite-size chunks (optional)
- 2 zucchini, cut into bite-size chunks (optional)
- salt and pepper
- 1 cup pearl couscous
Directions See How It's Made
- 1. Put the oil in a deep skillet with a lid over meium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic, ginger, cumin, turmeric, and cinnamon sticks; cook stirring often, until fragrant, about 2 minutes.
- 2. Add the dried fruit, tomato, stock, chickpeas, carrots and zucchini, a large pinch of salt, and a good amount of pepper; bring to a boil. Reduce the heat to a gentle simmer, coer, and cook until the vegetables are just tender. (The dish can be made ahead to this point, cooled, covered, and refrigerated for up to 2 days. Bring it to a simmer before preoceeding.).
- 3. Add the couscous and cook until al dente, about 10 minutes. It should be a stewy consistency. Taste and adjust the seasoning. Serve hot or store, covered, in the refrigerator for up to 2 days and then reheat.