Moroccan Couscous

Ingredients

• 283.5 gCouscous
• 660 mlChicken broth
• 60 mlLemon juice
• 30 gChili paste
• 1.5 tspSalt
• 1.5 tspCoriander
• 0.25 tspCumin
• 15 mlOlive oil
• 60 gLemon
• 2 pcsBay leaf

Instructions

1. 1

   Prepare liquids

   • Combine chicken broth and freshly squeezed lemon juice in a bowl and set aside.
2. 2

   Toast the couscous

   • Heat a large pot over medium-high heat. Add some olive oil and the couscous.
   • Sauté the couscous, stirring, until slightly golden (a few minutes).
3. 3

   Cook and rest

   • Add the liquid mixture and the remaining ingredients (hot pepper paste, salt, ground coriander, cumin, preserved lemon wedges, bay leaves).
   • Bring to a boil, cover, remove from heat and let sit 5 minutes or until liquid is absorbed.
4. 4

   Fluff and serve

   • Open the pot and fluff the couscous thoroughly with a fork.
   • Serve immediately (traditionally with lamb). Remove bay leaves before serving.