Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, makes this sweet and nutty couscous to serve with her Chicken Tagine (also on midwestliving.com).

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

hands-on:
10 mins
total:
15 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Consult couscous package to find out how much water is required for cooking. (Usually it’s a 1:1 ratio of couscous to water.) Place the water in a medium saucepan; add curry powder, salt, cumin, ancho pepper, paprika, sugar and cinnamon. Bring to a boil. Stir in oil. Turn off heat and stir in couscous. Cover with a tight-fitting lid. Let stand 5 minutes.

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  • Uncover couscous and fluff lightly with a fork. Once it cools slightly, stir in cranberries, apricots and almonds. Taste and add additional salt, if needed. Garnish with fresh herbs.

Nutrition Facts

215 calories; fat 3g; carbohydrates 41g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 7g; vitamin a 423.9IU; vitamin c 0.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 10.7mcg; sodium 217mg; potassium 153mg; calcium 25mg; iron 1mg.
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