Moroccan Couscous Pilaf
- Molly Higgins
- Dec 29, 2020
- 1 min read
Updated: 5 days ago

SERVES: 6-8
INGREDIENTS
3 Tbsp canola oil
1 large onion, chopped
1 medium carrot, peeled & finely chopped
1 medium turnip, peeled & finely chopped
1 medium parsnip, peeled & finely chopped
1 tsp kosher salt
3 garlic cloves, minced
1 tsp ground turmeric
1 tsp ground cumin
½ tsp cinnamon
½ tsp black pepper
¼ tsp cayenne pepper
½ cup frozen peas
2 medium Roma tomatoes, cored, seeded, and diced
1 - 1 ½ cup stock
1 cup uncooked Israeli pearl couscous
¼ cup fresh parsley, finely chopped
½ lemon, juiced
Salt & pepper to taste
DIRECTIONS
Heat oil in a medium pot over medium-high heat. Add onion, carrot, turnip, parsnip and salt. Sauté until vegetables are soft— 8-10 minutes.
Add garlic, turmeric, cumin, cinnamon, black pepper, cayenne pepper, peas, and tomatoes. Sauté, stirring gently, another 30 seconds.
Add stock. Stir well, cover, and bring to a boil.
Add the couscous, stir, and cover tightly. Lower heat and cook for 6 minutes. Turn off heat and let it sit for 3 minutes covered.
Add the parsley and lemon, fluff with a fork, and taste. Adjust seasoning if needed. Serve warm.
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