Moroccan Couscous (Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE)

Description

Source: Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE

Couscous is eaten all over north Africa and is particularly associated with Moroccan cooking, where it is usually served for lunch on Fridays. Though traditionally a main course or dessert, the quick cooking time makes this a wonderful side dish for any number of entrées. Feel free to kick yours up by adding your favorite dried fruits, nuts, citrus zest, or small vegetables or garbanzo beans.

Ingredients

• 2 cups water
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1 (10-ounce) package plain couscous
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 tablespoon finely chopped fresh herb of your choice, such as mint, parsley, cilantro, or basil

Directions

1. In a medium saucepan, bring the water, 1 tablespoon of the olive oil, and 1/2 teaspoon of the salt to a boil.
2. When the water begins to boil, remove the pan from the heat, stir in the couscous, and cover the saucepan.
3. Allow the couscous to stand for 5 minutes, without lifting the lid.
4. Pour the couscous into a large mixing bowl and toss lightly with a fork to break up any lumps.
5. Drizzle the couscous with the remaining 2 tablespoons of olive oil, tossing to coat well.
6. Add the 1/4 teaspoon salt, cumin, cinnamon, and herb of your choice.
7. Gently toss to combine, using a fork to stir in the seasonings.

YIELD: 4 to 6 servings