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Moroccan Style Couscous Seasoning
An interesting Mediterranean seasoning for Roast Pork stuffing
Ingredients
Makes about 2 and 1/2 cups
1/4 cup raisins
1 tablespoon dry white wine
1/4 teaspoon saffron threads
1/2 cup instant couscous
1 cup water
100 g unsalted butter
1 onion, chopped
1 teaspoon cinnamon
1/4 cup sliced almonds, toasted
salt and freshly ground black pepper, to taste
Preparation
Place the raisins in a bowl and cover with hot water
Soak for 30 minutes, drain and set aside
Heat the wine in a small saucepan until warm
Remove from the heat, add the saffron, and let stand 15 minutes
Put the couscous in a shallow baking dish
Heat the water and 75 g of butter until boiling, then pour over the couscous and stir well
Cover with foil and let stand 15 minutes
Fluff the couscous with a fork
Melt the remaining butter in a frying pan over medium heat
Add the chopped onion and cook until soft
Add the cinnamon and cook 2 minutes
Add the saffron infused wine and cook 1 minute
Then add the onion mixture, raisins and almonds
Season the taste with salt and pepper.
Cool
Place in roast pork