Casablanca: CousCous

Cous Cous


Instead of rice, couscous is the standard starch on tables in Morocco. It is very easy to prepare and takes much less time to make than rice. For our Feast, I'm going with a very simple preparation. However, you could also add chopped olives or lemon zest or dates to the dish. It picks up flavors wonderfully.

A couple of notes about the recipe presented here: First, this is couscous as a side dish, not a "complete dinner" recipe. Also, the recipe is for pre steamed couscous - the kind you're most likely to find in your local supermarket. Specialty stores also sell couscous that needs to be repeatedly steamed.


  • 2 cloves Garlic
  • 3 T olive oil
  • 1 3/4 C Water
  • 1/4 t salt
  • 1 1/2 C Couscous
  • 1/3 cup chopped fresh, Flat Leaf Parsley


Film the bottom of a hot saucepan with 2-3 T of Olive Oil. When the oil gets hot, add 2 cloves of pressed Garlic. Reduce the heat a bit, while stirring. Don't let the garlic burn.

As the garlic begins to turn toward golden, add 1 3/4 C Chicken broth and 1/4 t Salt. Turn up the heat and let it boil.

Dump in the following: 1 1/2 cups couscous, pine nuts, 1/4 cup of chopped parley, 1/2 t lemon zest.

Turn off the heat, give a stir, and then cover.

Wait 5 minutes.

Fluff the couscous with a fork.



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