Sharon's Recipes

Moroccan Cous Cous, With Spiced Honey Citrus Dressing

Moroccan Cous cousHere’s a great side for the warm season with an exotic Moroccan twist. Serve with grilled meat or bring it to your next pot luck for a pasta salad with “wow” factor.


1.5 cups of Israeli Cous Cous
4 tbl butter

.5 tsp ground cumin
.25 tsp ground cardamon
.25 tsp ground cinnamon
2 lemons, or .25 cup of juice
1.5 tsp orange zest
1 tbl fresh ginger minced
1 tbl honey
.25 tsp turmeric
3-4 tbl Lemon infused olive oil or olive oil with 1 Tbl. lemon rind
salt and pepper to taste

1 red pepper, chopped
1 red onion, minced
10 dried figs or dates, sliced
10 dried apricots, sliced
.5 cup raisins
1 orange, chopped
.5 cup cilantro, fresh, chopped

1 cup pistachios, toasted

Cook the cous cous by first sautéing it in a pan with the butter until it starts to have some color, stir often. Then add 2 cups of water. Cook covered for 10 minutes, stirring occasionally. Remove from heat and let it sit for another 10 minutes.

Chop and slice the pepper and fruits. If the figs or apricots seem very dry you can let them rest in some warm water to soften. Drain before you chop.

Mix the dried spices and oil. Combine everything but the pistachios.

Transfer to a serving bowl. When ready to serve top with the pistachios. Can add chopped cilantro as a garnish as well.

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