One year later and I’m still reminiscing about my trip to Marrakech and craving the warmth of its stews and spices. This hearty couscous pilaf is a nice introduction to Moroccan flavors and quick enough to be whipped up on a weeknight which everyone will love. Although the couscous used in classic Moroccan cuisine is the fine one you’re used to, Israeli couscous (pearl couscous) is well worth seeking out for the incredibly satisfying texture it brings to this dish.
The tiny round toasted pasta has a nutty flavor and chewy bite I adore. Simmered together with chickpeas and dried currants in a flavorful stock of cinnamon and allspice, it only needs a few fresh mint leaves and a dollop of yogurt to complete the dish as a sumptuous side. Add cooked turkey (or any other protein you want) and you have a filling, simple one pot meal full of textures and North African style.
Toasting the Israeli couscous in the pan before adding in the stock helps to give it a golden color and that nutty flavor. Using canned chickpeas speed up the cooking and adds a good dose of fibers and proteins.
30 minutes later and you have a souk inspired dinner with plenty of bite and tantalizing aroma.
This couscous pilaf is also delicious cold the next day for lunch so go ahead and double the batch if you’re feeding a few mouths. It’s the kind of simple yet surprising meal that will open your palate to new flavor combinations with minimal effort…we all need more of those!
| Cook Time: | 25 min |
| Prep Time: | 15 min |
| Total Time: | 40 min |
| Yield: | 4-6 |
3 tablespoons olive oil
2 cups pearl (Israeli) couscous (10 ounces)
1 teaspoon ground allspice
1/2 teaspoon cinnamon
2 2/3 cups water
1 (19-ounce) can chickpeas, drained and rinsed
1/4 cup currants
1 1/2 cups (1-inch) pieces cooked turkey
1/3 cup packed mint leaves, chopped
Accompaniment: plain yogurt
