Recipe by Rachel Fives
"Tried to replicate couscous portion from the Moroccan chicken from Cheesecake Factory®."
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pearl (Israeli) couscous
chopped yellow onion
chopped oil-packed sun-dried tomatoes
ground black pepper
I added 2 Tbsp lemon juice (not 3), and that suited our tastes fine. An additional Tbsp would have been too lemon-y for us (personal taste). This couscous is rich with flavor, the raisins and sun dried tomatoes bring a little sweetness, and the tartness of the lemon brightens it. It was a little gummy and dry, so I did add some vegetable broth to moisten it slightly. Very nice, would make again.
This was pretty good. There's not much to say about it. I threw in a can of chickpeas to make it a main dish.
Quick and easy to make and it was delicious! I was out of shallots so I used extra onion. I used regular raisins and added some chopped up dried apricots. It was really good! I will definitely make this again.
Very tasty, but takes too long to chop everything
I normally do not care for couscous. This recipe is sweet and delicious. Only difference I made was chopping up some blanched almonds since that's what I had on hand.
I've made this a couple of times. Easy and quick. I always leave out the butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Moroccan Couscous
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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