Moroccan Couscous Featuring Rhubarb

This vibrant dish combines the nutty texture of couscous with the sweet-tart flavor of rhubarb for a refreshing twist. It’s a perfect balance of spices and freshness that will brighten up any meal.

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TIME25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon vegetable oil 1 medium onion, chopped ½ cup chopped dried apricots ½ cup finely chopped rhubarb 1 cup couscous 1 ¼ cups chicken stock ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon ground allspice ¼ teaspoon ground cinnamon 1 pinch ground cloves

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some oil in a saucepan over medium heat. Toss in the chopped onion and cook it gently until it becomes soft and translucent, which usually takes about 5 minutes. Then, add the apricots and rhubarb, stirring everything together and letting it cook for another couple of minutes. Next, mix in the couscous along with the chicken stock and all the spices—salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves. The mixture will look pretty thick at this point. Give it a good stir and bring it all to a boil. Once it’s boiling, cover the pan and take it off the heat. Let it sit, covered, for about 10 minutes so the couscous can soak up all the liquid and flavors. When time’s up, fluff it with a fork and it’s ready to enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the couscous with cold water before cooking to keep the grains light and fluffy.
- Use fresh rhubarb for the best tartness, but frozen can work in a pinch.
- Toast your spices briefly in a dry pan to bring out their aromas before adding them to the dish.

Why you’ll love it

This dish combines the tangy brightness of rhubarb with warm, fragrant spices, creating a unique blend of flavors. It’s both refreshing and comforting, making it perfect for any season. The couscous cooks quickly, making it an easy yet impressive meal.

Serving ideas

Serve this with a dollop of Greek yogurt or a drizzle of tahini sauce to balance the tartness of the rhubarb. It pairs well with grilled lamb or roasted vegetables for a complete meal. Garnish with fresh herbs like mint or cilantro to add brightness.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the couscous if needed. Avoid freezing, as the texture of the rhubarb may change.