Chef Kelly Unger has put together this delicious recipe for Cous Cous with Baharat, a Middle Eastern/North African peppery blend that brings the heat. We love the mix of textures in this dish with soft fruits, crisp cucumbers, and juicy tomatoes. The Baharat adds a lovely heat and the amount can easily be adjusted to suit your taste buds. We like this at room temperature.
Find more of Chef Kelly Unger's recipes on her recipe blog: The Rooster & The Carrot
INGREDIENTS
- 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
