Moroccan couscous salad
Enjoy the vibrant flavors of North Africa with this exotic Moroccan couscous salad. Packed with aromatic spices and fresh ingredients for a delightful culinary experience.
Ingredients:
- Three 10-ounce packages couscous (about 4 1/4 cups)
- 3 3/4 cups chicken stock or canned low-sodium broth
- 1/3 cup vegetable oil
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly grated nutmeg
- Pinch of crumbled saffron threads
Instructions:
- Place the couscous in a large bowl. Combine chicken stock, vegetable oil, salt, white pepper, cumin, nutmeg, and saffron in a medium saucepan. Heat the mixture until boiling. Carefully pour the hot liquid over the couscous while stirring gently to ensure all grains are moistened. Cover the bowl with a clean cloth and let it sit for 10 minutes.
- Fluff the couscous by lightly tossing it between oiled hands to separate the grains. Cover again and let it sit, fluffing occasionally to prevent clumps, until the couscous has expanded and the grains are light and fluffy, around 30 minutes. Reheat the couscous in the bowl over a pot of hot water before serving.
Summary:
- Calories: 3441 kcal
- Fat: 80 g
- Protein: 95 g
- Carbs: 572 g
- Potassium: 1276 mg
- Magnesium: 339 mg