Baharat Spiced Moroccan Couscous
with Garbanzo Beans, Almonds & Dates
By Debbie Kornberg
This Moroccan spiced couscous makes for a perfect side dish or stuffing inside poultry. The secret ingredient is the Baharat spice, which included the warm flavors of cinnamon, ginger, allspice and cloves. cooking. See for yourself, how this warm spice blend makes any dish feel hearty and complete.
1/4 cup slivered almonds, toasted
1⅓ cups water
4 Tbsp. SPICE + LEAF Galili Olive Oil
1 tsp. Sea Salt
1 cup Moroccan couscous (not to be confused with Israeli couscous)
½ tsp. Turmeric
1 onion, chopped finely, sautéed
6 – 8 figs, chopped
1/4 cup Raisins
1/3 cup Parsley, chopped
Pinch of salt to taste.
In a medium skillet, toast almonds, (no oil) stirring occasionally, until they turn a light gold, 5 to 6 minutes. Set aside.
In a medium saucepan over medium heat, bring water, salt, and olive oil to a boil. Add couscous, Baharat Spice Blend and turmeric. Stir once. Remove from heat. Cover and let stand until couscous is tender, about 5 minutes. Transfer couscous to a bowl. Fluff and allow to cool slightly.
In a skillet, sauté onion in 2 Tbsp. olive oil until onions become translucent or even slightly caramelized.
Combine Baharat Spiced Couscous with the almonds and onions, raisins, figs, and parsley. Mix well. Add salt to taste.
Ready to serve – enjoy.