Couscous With Moroccan Spices

• Sauce
• olive oil↗1 tablespoon
• chopped onion1 cup
• garlic cloves, minced↗6
• cumin seed, lightly toasted and ground↗1 teaspoon
• turmeric↗1 teaspoon
• cinnamon↗1⁄2 teaspoon
• ground coriander↗1⁄2 teaspoon
• cayenne↗1⁄4 teaspoon
• paprika↗1⁄2 teaspoon
• light vegetable broth↗2 cups
• small tomatoes, peeled and pureed↗3
• dried currant↗1⁄3 cup
• lemon juice (lime may be used instead)↗1 -2 tablespoon
• Couscous↗
• cups vegetable broth↗2
• cups water↗1 1⁄2
• tablespoon butter↗1
• teaspoon salt↗1⁄2
• cups couscous↗2

Step-by-step instructions

1. 1

   Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.

2. 2

   Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.

3. 3

   Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.

4. 4

   Simmer the sauce for 10 minutes.

5. 5

   Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.

6. 6

   If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.

7. 7

   To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.

8. 8

   Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.

9. 9

   Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.

10. 10

    (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).