BEST COUSCOUS RECIPE !!! MUST SEE COUSCOUS RECIPE

Welcome to the Mediterranean Kitchen; today making couscous.

Start with 1 cup of couscous.

Use butter and pearl onions (15) - can be frozen or fresh.

Boil 2 red potatoes, cut them up for the sauce.

Chop 1 cup of carrots, 1/2 cup of cilantro, and 1/4 cup of parsley.

Mince 2 cloves of garlic.

Prepare spices: 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/4 teaspoon nutmeg, and 1/2 teaspoon seven spices.

Add salt, water, and 3 cups of tomato sauce.

Use chicken bouillon for flavor; can substitute with vegetable bouillon for vegetarian.

In a pot on medium-low heat, add 1 and 1/4 cups of water and chicken bouillon, then 2 tablespoons of butter.

Bring to a boil, then add couscous and stir.

Cook for 1 minute, then cover and set aside to steam.

In a sauté pan, melt 2 tablespoons of butter and add pearl onions; cook for 5 minutes.

Add chopped carrots and chickpeas, cook for another 5 minutes.

Add minced garlic, cilantro, parsley, and boiled potatoes; sauté briefly.

Add 1/2 teaspoon of salt and stir everything together.

Bring over the tomato sauce and add 2 cups of water; stir to combine.

Add spices and let the sauce simmer for 10-12 minutes.

Fluff the couscous with a fork after steaming.

Combine couscous with the sauce and serve.

Equipment Needed

Dietary

Allergens