Moroccan Couscous with Rhubarb

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An easy fragrant and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.

Submitted by Sabrina Alaimo

Published on June 8, 2019

Prep Time:

10 mins

Cook Time:

15 mins

Additional Time:

10 mins

Total Time:

35 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
½ cup chopped dried apricots
½ cup finely chopped rhubarb
1 cup couscous
1 ¼ cups chicken stock
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
⅛ teaspoon ground cayenne pepper
1 pinch ground cloves

Directions

Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
Let sit for 10 minutes until all the liquid is absorbed.

Nutrition Facts (per serving)

253	Calories
4g	Fat
48g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 253
% Daily Value *
Total Fat 4g	5%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 514mg	22%
Total Carbohydrate 48g	17%
Dietary Fiber 4g	16%
Total Sugars 10g
Protein 7g	14%
Vitamin C 4mg	4%
Calcium 48mg	4%
Iron 1mg	7%
Potassium 361mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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