Ingredients
-
-
2/3
-
2/3
-
1
-
-
2
-
4
-
4
-
2
-
1
-
-
-
-
-
Directions
Peach Couscous, I just made this one up for my lunch and thought it was worth writing down It’s a sort of Persian-Moroccan fusion, basically a Moroccanized khoresht used the Trader Joe’s whole wheat couscous, which is very high fiber and made the whole thing marginally healthier The couscous-cooking process here is adapted from Claudia Roden’s method, and yields reliably fluffy, separate grains , I just made this one up for my lunch and thought it was worth writing down It’s a sort of Persian-Moroccan fusion, basically a Moroccanized khoresht used the Trader Joe’s whole wheat couscous, which is very high fiber and made the whole thing marginally healthier The couscous-cooking process here is adapted from Claudia Roden’s method, and yields reliably fluffy, separate grains
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Steps
|
1
Done
|
Couscous: |
|
2
Done
|
Preheat Oven or Toaster Oven to 400 Degrees. |
|
3
Done
|
Place Couscous in Oven-Proof Container. |
|
4
Done
|
Heat Chicken Broth to Boiling in Microwave or on Stovetop, Then Stir Into Couscous; Allow to Sit For 10-15 Minutes. |
|
5
Done
|
Gently Fluff Couscous With Fork and Stir in Olive Oil Until All the Grains Are Coated Evenly. You Can Use a Fork or Your Fingers. |
|
6
Done
|
Place Couscous in the Pre-Heated Oven to "toast" For Another 10-15 Minutes. |
|
7
Done
|
Sauce: |
|
8
Done
|
While the Couscous Is Absorbing the Chicken Broth, Melt Butter in Medium Pan Over Medium-Low Heat. Brown Shallots or Onion. |
|
9
Done
|
Just Before You Put the Couscous in the Oven to Toast, Add Preserved Lemon and Peaches to Shallots and Butter, Allowing the Sugars to Caramelize Slightly. |
|
10
Done
|
Depending on How Juicy the Peaches Are, You May Need to Add Small Quantities of Water to Keep the Juices from Burning and to Keep the Sauce Appropriately Liquid. |
|
11
Done
|
Stir Honey Into the Sauce Just Before the Couscous Is Done Toasting. |
|
12
Done
|
Turn the Couscous Out Onto Plates and Ladle the Sauce Over It. |
