- 1 ½ to 1 ¾ cups low sodium broth (vegetable or chicken)
- 1 teaspoon SKORDO Baharat spice blend
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ cup raisins
- ¼ cup dried cherries
- 1 cup semolina cous cous
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- ½ of a cucumber, small dice
- ½ of a tomato, small dice
PREPARATION
In a medium pot bring 1 ½ cups broth, Baharat, olive oil and salt to a boil covered. Add cous cous, raisins and cherries. Stir, reduce to a simmer over low heat. Cover and cook for 5 minutes. Add cucumber, tomato, parsley and cilantro and stir together with a fork while fluffing the cous cous. Can be eaten warm, at room temperature or cold. Enjoy! Serves 4 to 6 as a side dish or 3 as a main course. Recipe can easily be doubled.
Source: Chef Kelly Unger, The Rooster & The Carrot