Moroccan Couscous with Rhubarb recipe
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Ingredients
- 1 tablespoon vegetable oil 1 medium onion, chopped ½ cup chopped dried apricots ½ cup finely chopped rhubarb 1 cup couscous 1 ¼ cups chicken stock ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground allspice ¼ teaspoon ground cinnamon ⅛ teaspoon ground cayenne pepper 1 pinch ground cloves
Nutrition Info
- 253.1 caloriescarbohydrate: 47.9 gcholesterol: 0.2 mgfat: 4.2 gfiber: 4.4 gprotein: 6.8 gsaturatedFat: 0.6 gservingSize: -sodium: 513.8 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Couscous with Rhubarb
Directions
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Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
Let sit for 10 minutes until all the liquid is absorbed.