We have other recipes with couscous. It can be a salad, the main meal, or with chicken.
Couscous is eaten almost daily by Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya, plus in Israel, Egypt, Palestine, North Mediterranean, and West Africa. We enjoy the North African dish in Metz, France for many years, while living across the boarder in Germany.
(Arabic) كسكس بالفواكه المجففة/ksiks bialfawakih almujafaf/
Serves 4
2 Tbs. (30 ml) olive oil
diced organic onion
1 cup (130 g) couscous (not gluten-free)
2 cups (260 ml) organic broth or water
1/2 cup (60 g) organic dried fruit (example apricots, figs, mango, etc.), soaked overnight
1/2 cup (60 g) slivered organic almonds
dried mint and thyme
وا حد /haa’id/ ١ Heart the oil on medium-high heat.
إثنان /ithnaan/ ٢ Sauté the onions.
ثلاثة /thalaatha/ ٣ Stir in the couscous and cook for 2-3 minutes.
أربعة /abri’a/ ٤ Add the water or both, cover, cook 8-10 minutes, until liquid is mostly absorbed.
خمسة /khamsa/ ٥ Remove and let stand a few minutes.
ستّة /sitta/ ٦ Fluff with a folk.
سبعة /sab’a/ ٧ Fold in the fruit(s), nuts, mint, and thyme.
