10-Minute Moroccan Couscous

1. 1
   saute · ~4 min

   Sauté the aromatics.

   1.Heat olive oil in a skillet over medium heat.

   2.Add chopped onion and cook until soft and translucent (3 min).

   3.Add minced garlic, ground cumin, cinnamon, and turmeric. Stir until fragrant (30 sec).

   TIPKeep the heat medium so the garlic and spices don't burn — they turn bitter fast.
2. 2
   steam · ~6 min

   Steam the couscous.

   1.Add dry couscous to the skillet and stir to coat with the spiced oil (30 sec).

   2.Pour in boiling water and add salt. Stir once, cover with a tight lid, and remove from heat.

   3.Let stand covered for 5 minutes until all water is absorbed.

   TIPDo not lift the lid while steaming — trapped steam is what fluffs the couscous.
3. 3
   mix · ~2 min

   Fluff and fold in the mix-ins.

   1.Remove lid and fluff couscous gently with a fork, separating the grains.

   2.Fold in raisins and toasted slivered almonds.

   3.Drizzle fresh lemon juice over the top and toss lightly.
4. 4
   garnish · ~1 min

   Garnish with chopped coriander and serve warm.

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