twelve Tribes

moroccan couscous pilaf

Twelve Tribes Moroccan Couscous Pilaf

Why did I ascribe the name of “Twelve Tribes” to this lovely couscous pilaf?

From the twelve tasty add-ins, each with its own personality—much like the twelve sons of Jacob. Each one is an ingredient that’s familiar to Moroccan cuisine.

While this dish may sound, and look, elaborate, it's very simple to make. In fact, it takes longer to gather the ingredients than it does to get it to the table.

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. It makes a beautiful presentation for Shabbat, holidays, or even a nice weeknight dinner.

Serves 8

Ingredients:

2 cups boxed Moroccan couscous, plain, unflavored, original

½ cup unsalted butter or plant butter, such as Earth Balance

1 large yellow or white onion, small dice

3 cloves garlic, chopped

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

Diamond crystal kosher salt and pepper to taste

¼ 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 the pot from the heat. Add several grinds of the pepper mill and taste for salt. Add more if necessary (the amount of salt you need will be dependent upon the saltiness of your stock).

  • 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.

Did you make it? Was it fabulous?