Moroccan Couscous

[the_cooking_mom]

Очень вкусно! Подавала с Fish Piccata: https://www.themediterraneandish.com/fish-piccata/

¼ cup pine nuts or swap pistachios or slivered almonds
2 tablespoons unsalted butter use coconut oil or vegan butter to make vegan
1 small shallot chopped
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cumin
2 cups low-sodium vegetable broth or chicken broth
1 cup whole wheat couscous
⅓ cup golden raisins
¼ cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil use the good stuff here!
Instructions

Preheat the oven to 350°F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.

Источник: https://www.wellplated.com/moroccan-couscous/