| Level: | Easy |
| Total: | 20 min |
| Prep: | 13 min |
| Cook: | 7 min |
| Yield: | 4 |
Ingredients
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 2 cardamom pods
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt
- 3 tablespoons unsalted butter
- Large pinch of saffron (optional)
- 2 1/4 cups (12 ounces) whole-wheat couscous
- 3 cups low-sodium chicken broth, warmed
- 1 to 2 teaspoons fresh lemon juice
Instructions
- Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
- Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 0 g |
| Protein | 15 g |
| Cholesterol | 23 mg |
| Sodium | 658 mg |
Reviews
This is so worth making