Pearled couscous, also known as maftoul, is round and made from whole wheat flour and bulgur flour, giving it a delicious, nutty flavor. It cooks up to a wonderful, chewy consistency within minutes. It is great as a bed for grilled fish, chicken, or as a side dish.
Servings: 2
Ingredients
- 2 tablespoons olive oil
- 1 small dried bay leaf
- 1 teaspoon garlic, minced
- 1 small white onion, diced fine
- 1/4 raisins, optional
- 1.5 cups Pearled couscous
- 1 and 3/4 cup chicken or vegetable broth
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- Zest of half a lemon
- 1/4 cup fresh parsley, minced
Method:
- In a large saucepan, on medium heat, heat the olive oil.
- Add in the bay leaf, let it splutter and then add the garlic and onions. Saute until translucent
- Add in the raises instead and stir for about 30 seconds
- Add couscous and stir often until couscous browns slightly
- Add broth, cinnamon powder, salt, and pepper. Bring to a boil
- Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender
- Remove from heat and stir in parsley and lemon zest
- Can be served hot or cold