Moroccan Berber Wheat Couscous with Saffron and Raisins

Name: Moroccan Berber Wheat Couscous with Saffron and Raisins
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Whole wheat couscous; Chicken or vegetable broth; Saffron threads; Olive oil; Salt; Golden raisins; Warm water; Orange blossom water; Chopped fresh parsley; Toasted almond slivers; Ground cumin

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

Whole wheat couscous

2 cups

Chicken or vegetable broth

2 cups

Saffron threads

1 pinch

Olive oil

1 tablespoon

Salt

1 teaspoon

For the Raisin Mixture

Golden raisins

1/2 cup

Warm water

1 cup

Orange blossom water

2 tablespoons

For the Aromatics

Chopped fresh parsley

1/4 cup

Toasted almond slivers

1/4 cup

Ground cumin

1 tablespoon

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