Moroccan Couscous

Instant couscous steeped in orange juice instead of plain water, then tossed with sauteed dates, raisins, slivered almonds, and cinnamon. The orange juice soaks into every grain and gives the whole dish a citrusy sweetness that plain water never could.

Two things happen at once here. While the couscous sits covered and absorbs the orange juice and water mixture, the dried fruit and almonds get a quick saute with cinnamon in a separate pan. That brief saute plumps the dates and raisins slightly and blooms the cinnamon, intensifying the warm spice aroma before everything gets combined.

This is the kind of side that pairs beautifully with tagines, grilled lamb, or roast chicken. The sweetness of the fruit plays off savory, spiced mains in that classic Moroccan way.

Chef Tips

• Keep the couscous covered for the full 5 minutes. Peeking lets steam escape and you’ll end up with crunchy, undercooked grains.
• Fluff with a fork after resting, never a spoon. A spoon compresses the grains into a sticky clump.
• Chop the dates small so they distribute evenly and you get some in every forkful.

Variations

• Add a pinch of saffron threads to the orange juice before boiling for a more authentic Moroccan flavor and golden color.
• Swap almonds for pistachios for a greener, nuttier crunch.
• Stir in chopped fresh mint or cilantro right before serving for a fresh herbal note.