Moroccan Couscous
Need a lacto ovo vegetarian side dish? Moroccan Couscous could be a spectacular recipe to try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 271 calories, 6g of protein, and 12g of fat each. A mixture of pepper, couscous, pignoli nuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat.
Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and currants to the couscous, stir and serve.
large onions, unpeeled and quartered
carrots, unpeeled and halved
celery stalks with leaves, cut in thirds
parsnips, unpeeled and cut in 1/2, optional
sprigs fresh flat-leaf parsley
head garlic, unpeeled and cut in 1/2 crosswise
teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.