We love this flavorful couscous. It's fruity and nutty
and spicy at the same time. It's
also made sweet from the sauce of yogurt and honey. It's
a perfect combination of flavors and it's easy
to make using instant couscous.
If you have never cooked with Argan oil, you're in for a real treat.
This is a delicate nutty flavored oil that you're going
to want to use in your cooking on a regular basis.
However, Argan oil isn't limited to culinary uses.
This excerpt is from the NY Times Travel Section November 2007 "The real
find, however, is argan
oil, made from the nuts of the argan tree, which grows almost exclusively
in this region. The oil, which is said to have restorative and age-defying effects,
has become one of the latest miracle ingredients in the beauty industry. High
in vitamin E and essential fatty acids, it is believed to help all sorts of skin
conditions: dry skin, acne, psoriasis, eczema, wrinkles. Moroccans slather it
on their skin, hair, nails and even their babies. They eat it, too — drizzling
it over salads and couscous, or using it to make amlou, a tahini like spread of
the oil, almonds and honey."
This
recipe was found in the New York Times.
Sweet
Moroccan Couscous with Raisins, Almonds and Argan Oil
Time: 30 minutes
3
tablespoons toasted argan oil
1 cup slivered almonds
1 cup golden raisins
Juice and grated zest of 1 lemon
2 teaspoons cinnamon
Pinch of salt
1 1/2 cups instant couscous
1 1/4 cups plain yogurt
1/2 cup plus 1 1/2
tablespoons honey.
Place 1/2 tablespoon argan oil in skillet over medium heat. Add almonds, and cook, stirring, until almonds turn golden. Transfer to bowl. Add raisins, lemon zest and cinnamon to bowl, and mix well.
Bring 1 1/2 cups water with pinch of salt and 1 1/2 tablespoons argan oil to boil in heavy saucepan. Stir in couscous, cover and remove from heat. Allow to sit 7 minutes to absorb liquid. Fluff with fork, and transfer to large bowl, mixing with fork or fingertips to break up any lumps. Reserve 1/3 cup of almond and raisin mixture and fold rest in with couscous.
Beat 2/3 cup yogurt with 1/2 cup honey until smooth. Add lemon juice. Pour over couscous mixture, and fold in until grains are evenly moistened.
Coat 5-to-6-cup bowl or mold with 1/2 tablespoon argan oil. Pack couscous mixture into mold, and smooth top. Set aside at room temperature until ready to serve.
To
serve, beat remaining yogurt with remaining honey and 1/2 tablespoon argan oil.
Unmold couscous onto serving dish. Top with reserved raisins and almonds. Serve
with yogurt and honey sauce
on the side.
Yield:
6 to 8 servings.
Moroccan
Recipes
Mashed
Eggplant & Tomato Salad (zaalouk)
Mint
Chutney Recipe
Moroccan
BBQ Sauce
Moroccan
Chicken B'stila
Moroccan
Garlic Beef with Cracked Green Olives
Sweet
Moroccan Couscous (raisins, almonds, argan oil)
Tomatoes
Stuffed with Roast Peppers, Tuna, Caper & Olives Chef Claudia Roden
Tasty & Easy Green Bean Recipes
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