Cinnamon Couscous
Jessica
Inspired by Kalina’s French mom, this side dish with a north African flare is a great accompaniment to fish or chicken.
ingredients
- 1 1/2 cups water
- 2/3 cup couscous, preferably whole wheat
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 to 1 1/2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 cup raisins
- Finely chopped fresh parsley, cilantro or mint (optional)
directions
- 1
In a pot over medium heat, bring the water to a boil. Add the couscous and stir to combine. Cover, remove from the heat and set aside for about 10 minutes.
- 2
Meanwhile, in a large skillet over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until the onions are softened about 10 minutes. Add the cumin, cinnamon and ginger and cook, stirring constantly, for 1 minute.
- 3
Add the spiced mixture, salt and pepper to the couscous and stir to combine. Add the raisins and, if desired, the nuts or seeds and/or herbs and stir again. Serve immediately.
Variations
- 1
For a more intensely spiced dish, sprinkle about 1/4 teaspoon each of cumin, cinnamon and ginger over the chicken and onion about halfway through sauteing.
- 2
For a main course, add chicken, carrots, or other desired vegetables to the skillet with the onion.
Source: Jessica
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