THE RECIPE JOURNAL · Main Course
Couscous with Rhubarb in Moroccan Style
This vibrant dish combines the nutty flavors of couscous with the tangy sweetness of rhubarb, creating a delightful balance inspired by Moroccan cuisine. It’s perfect for adding a fresh twist to your weeknight meals.
FROM THE KITCHEN • Couscous with Rhubarb in Moroccan Style
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating some oil in a saucepan over medium heat. Toss in the onion and cook it gently until it’s soft and translucent, which should take about 5 minutes. Next, add the apricots and rhubarb, stirring everything together and letting it cook for another couple of minutes.
02
Step 2
Then, mix in the couscous along with the chicken stock and all the spices — salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves. The mixture will look a bit thick at this point. Give it a good stir and bring it up to a boil. Once it’s boiling, cover the pan and take it off the heat.
03
Step 3
Let it sit undisturbed for about 10 minutes so the couscous can soak up all the flavorful liquid. After that, fluff it up with a fork and it’s ready to serve.
Why you’ll love it
This dish brings together the bright tartness of rhubarb with warm, aromatic spices typical of Moroccan cuisine. It’s a unique blend of flavors that feels fresh and comforting at the same time. Plus, it’s easy to prepare and perfect for a light meal or side dish.
How to serve
Serve warm with a dollop of Greek yogurt or a sprinkle of toasted almonds for added texture. It pairs nicely with grilled meats or roasted vegetables, making it a versatile choice for any meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the couscous moist.
