Try this with the Moroccan-Style Roast Chicken .
Recipe information
Total Time
30 minutes
Yield
Makes 4 to 6 servings
Ingredients
2 cups hot water
3/4 cup raisins
4 tablespoons ( 1/2 stick) butter, divided
3 tablespoons dry white wine
1/2 teaspoon saffron threads
1 cup couscous
1 medium onion, chopped (about 1 1/2 cups)
3/4 cup sliced almonds, toasted
2 teaspoons ground cinnamon
Preparation
Step 1
Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
Step 2
Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.
