Ä¢¹½ÊÓƵ

Feb 24, 2016 By Shereen Pavlides for The 2 min read

1 / 2

Jared Finkel|Calkins Media

Shereen Pavlides’ Moroccan Couscous. See this dish prepared on video by visiting heraldstandard.com or our Roku channel.

Jared Finkel/Calkins Media

2 / 2

Shereen Pavlides prepares Moroccan Couscous.

Jared Finkel/Calkins Media

[expand]

close

For this weekÄ¢¹½ÊÓƵ Cook This, chef Shereen Pavlides makes Moroccan Couscous.

Moroccan Couscous

Serves: 4

Note: traditionally couscous is served topped with meats and/or vegetables but first steamed with the meats’ juices several times to bloom the granules. I wanted to make mine less labor intensive yet still bold with Moroccan flavor. However, if you visit Morocco, don’t tell them I let you take a short-cut. Pair with your favorite grilled or roasted meats.

2 tablespoons unsalted butter — divided

2 tablespoons olive oil

1 medium spanish onion – sliced

kosher salt / fresh finely ground black pepper

2 carrots – peeled, quartered lengthwise, sliced 1-inch long pieces (1 cup)

1 zucchini — quartered lengthwise, sliced 1-inch long pieces (heaping 1 cup)

1 1/2 teaspoons dried Harissa spice blend (found at Whole Foods market or online)

1 cup couscous

1 1/2 cups chicken or vegetable stock

8 large pitted green olives — quartered lengthwise (about 1/3 cup)

1/3 cup golden raisins

zest and juice (2 tablespoons) of 1 small lemon

2 tablespoons good quality extra virgin olive oil

1/4 cup thinly sliced mint

Melt 1 tablespoon butter with oil into a 10-inch frying pan over medium heat. Add onions, season with 1/4 teaspoon salt and 2 turns on the pepper mill. Saute until tender crisp, about 2 minutes.

Add carrots and zucchini. Sprinkle Harissa over the vegetables, toss to coat. Season with 1/2 teaspoon salt and 2 turns on the pepper mill. Saute vegetables until tender, about 5 – 6 minutes. Decrease the heat to low. Remove the vegetables to a medium bowl. Cover to keep warm.

Melt remaining butter in the frying pan. Add couscous and toss to toast the granules, 1 – 2 minutes.

Stir in the stock and season with 3/4 teaspoon salt and 3 turns on the pepper mill.

Bring stock to a gentle boil over medium-high heat. Remove from the heat. Stir in green olives and raisins. Cover and let stand until all the liquid is absorbed, about 5 minutes. Remove the lid. Using a fork, stir in the lemon juice and extra virgin olive oil. Toss and fluff the couscous with the fork. Remove couscous to a medium serving bowl. Top with the vegetables. Garnish with the lemon zest and mint. Serve immediately.