Tuesday, March 16, 2010

Couscous with Mint & Barberries

I've been meaning to try this recipe for awhile and since I still have some barberries left over from the khoresht-e zereshk recipe I figure now is a good a time as any.This is a very interesting recipe as its a combination of two culinary cultures,north African Moroccan couscous and the Persian barberries.Its very easy to put together and is done in under 30 minutes from start to finish.

Yield:4-6 Servings
3 Tbsp. olive oil
2 garlic cloves, peeled, mashed
1 tsp. salt
1 tsp. turmeric
2 c couscous or 1 box plain Near East Brand Plain Couscous
1/4 c barberries
1/4 c fresh mint, chopped
1/4 c fresh parsley, chopped
salt & pepper

1. Combine olive oil, mashed garlic, salt and turmeric in a pot with 2 1/2 c water.Bring to a boil.
2. When water is boiling add couscous and lower the heat to simmer.Remove couscous from heat once all the water has been absorbed.Cover and let stand for 5 minutes.Fluff with a fork and transfer couscous to a serving bowl.
3.Stir in the barberries, mint and parsley.Season with salt and pepper.Serve immediately.
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1 comment:

  1. Love this. Nice, light, and creative. Love both barberries and couscous.