Moroccan Berber Wheat Couscous with Saffron and Raisins
A Fragrant, Nutty Dish with a Touch of Sweetness
This Moroccan couscous recipe combines the earthiness of saffron with the sweetness of raisins, creating a perfect balance of flavors. It makes a delightful side dish for any Middle Eastern meal or a main course for a light lunch.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Couscous
For the Raisin Mixture
For the Aromatics
Preparation
Preparing the Raisin Mixture
Combine raisins and water
In a small bowl, combine the golden raisins and warm water.
Add orange blossom water
Add the orange blossom water.
Soak and drain
Let it soak for 30 minutes, then drain.
Preparing the Couscous
Heat broth
In a medium pot, bring the broth to a simmer.
Add saffron
Add the saffron threads to the broth and stir.
Cook couscous
Add the couscous, olive oil, and salt; stir once and cover.
Do not lift the lid of the pot until it's time to fluff the couscous.
Cooking Process
Steeping
Allow the couscous to sit covered for 5-10 minutes to absorb the flavors.
Draining
Strain the raisins after they have absorbed the aromatic liquid.
Combining
Mix couscous with the drained raisins and toasted almonds.
Plating & Serving
Moroccan Berber Wheat Couscous with Saffron and Raisins
Moroccan Berber Wheat Couscous with Saffron and Raisins
Plating & Serving
Fluff the couscous gently with a fork, then top with the soaked raisins and toasted almond slivers. Garnish with fresh parsley before serving on a large, shallow serving platter.