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Ingredients 0/13
Why You'll Want This Again
This dish combines the nutty flavor of couscous with the bright, tangy notes of rhubarb. The Moroccan spices add warmth and depth, creating a unique and satisfying meal. It’s both comforting and refreshing, perfect for any season.
Cooking Tips
- Rinse the couscous briefly before cooking to remove any excess starch.
- Toast the spices lightly in a dry pan to release their aromas before adding them to the dish.
- Use fresh rhubarb for the best tartness, and adjust the sweetness to balance its sharpness.
- Toast the spices lightly in a dry pan to release their aromas before adding them to the dish.
- Use fresh rhubarb for the best tartness, and adjust the sweetness to balance its sharpness.
Step 1
Gently heat some oil in a saucepan over medium heat. Toss in the chopped onion and cook it gently until it’s soft and translucent, which should take about 5 minutes. Then, add the apricots and rhubarb, stirring them around for a couple more minutes so they start to soften.
Step 2
Pour in the couscous along with the chicken stock and sprinkle in the salt and spices—cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves. It might look a bit thick at first, but give it a good stir and bring everything to a boil. Once it’s bubbling, cover the pan and take it off the heat.
Step 3
Let it sit quietly for about 10 minutes, allowing the couscous to soak up all the flavorful liquid. After that, fluff it up with a fork and it’s ready to enjoy!
How To Present This Dish
Serve this with a side of roasted vegetables or a simple green salad to keep the meal light. A dollop of yogurt or a sprinkle of chopped fresh herbs like cilantro or mint can add a cool, creamy contrast.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it seems dry. It also freezes well for up to one month.
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