This vibrant dish combines the tartness of rhubarb with warm Moroccan spices to create a unique and flavorful couscous experience. It’s perfect for adding a fresh twist to your weeknight dinners or special gatherings.
COOKBOOK / 28803
Start by heating some oil in a saucepan over medium heat. Toss in the chopped onion and cook it gently until it’s soft and translucent, which should take about 5 minutes. Next, add the apricots and rhubarb, stirring them in and letting everything cook together for another couple of minutes.
Now, stir in the couscous along with the chicken stock and all the spices—salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves. The mixture will look pretty thick at first. Bring it up to a boil, then cover the pan and take it off the heat. Let it sit quietly for about 10 minutes so the couscous can soak up all the liquid and flavors.
- Use fresh rhubarb for the best vibrant flavor and texture.
- Toast the spices lightly before adding them to bring out their aroma.
- Fluff the couscous with a fork after cooking to keep it light and separate.
This dish combines the sweet-tart flavor of rhubarb with warm Moroccan spices, creating a unique and refreshing twist on traditional couscous. It's light yet satisfying, perfect for a healthy meal that feels special.
Serve warm as a side dish alongside grilled chicken or lamb. It also works well as a vegetarian main when paired with roasted vegetables or a fresh green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the couscous moist.
