twelve Tribes

couscous pilaf

Twelve Tribes Moroccan Couscous Pilaf

Where does the name, Twelve Tribes come from?

From the twelve add-ins that make this couscous so special. All of them tasty ingredients that are familiar to Moroccan cuisine.

This dish sounds, and looks, elaborate, but it's very simple to make. In fact, it takes longer to gather the ingredients than it does to make it. Twelve Tribes Couscous Pilaf gets its name from the twelve add-ins folded into the grains. It makes a beautiful presentation for Shabbat, holidays, or even a nice weeknight dinner. Couscous purists may scoff at the use of boxed instant couscous. If you've got the time and inclination to make traditional, hand-rolled couscous, you have my respect. But this recipe will give you a quick, fluffy, and delicious side you can be proud to serve.

Serves 8

Ingredients:

  • 2 cups boxed Moroccan couscous, plain, unflavored, original

  • 1/2 cup unsalted butter or plant butter, such as Miyoko's

  • 1 large yellow or white onion, small dice

  • 3 cloves garlic, chopped

  • 4 cups stock—chicken, chicken-less, or vegetable

  • salt and pepper to taste

    1/4 cup of each: (chopped)

  1. dried figs

  2. dried cherries or currants

  3. dried apricots

  4. slivered almonds

  5. pistachios

  6. candied orange peel

  7. frozen baby sweet peas

  8. matchstick cut carrots

  9. pomegranate arils

  10. finely chopped dill

  11. finely chopped fresh mint leaves

  12. finely chopped Italian flat-leaf parsley

Directions:

  • In a large saucepan, sauté the onion in the butter until it's soft and translucent. Add the garlic and continue to sauté until the onion is turning golden. Add the couscous and stir until the couscous begins to take on a little color.

    Add the stock and bring it to a boil, then remove it from the heat. Taste for salt and add more if necessary. Add several grinds of the pepper mill.   

  • Stir in the figs, the cherries or currants, the apricots, the candied orange peel, the peas, and the carrots and cover the pot. Let it stand undisturbed for 10 minutes.

  • When the time is up, uncover the pot and add the almonds, pistachios, dill, mint, and parsley, and mix them through with a fork, fluffing the couscous as you go.

  • Turn out onto a serving platter and sprinkle the pomegranate arils over the top.