Moroccan Couscous with Slivered Almonds and Pomegranate Seeds

Ingredients

• 1 cup pearled couscous
• 1 ¼ cups warm water
• 1 teaspoon curry powder or Moroccan spice blend
• 2 tablespoons olive oil
• 1 tablespoon butter, cut into small pieces
• ¼ cup slivered almonds
• ¼ cup pomegranate seeds
• Salt to taste

Instructions

1. Preheat Oven and Prepare Tajine:

   • Preheat your oven to 175°C.
   • In a Tajine, whisk together the warm water and curry powder or Moroccan spice blend.

2. Soak the Couscous:

   • Pour the couscous into the Tajine with the seasoned water. Let it soak for about 10 minutes to absorb the liquid.

3. Prepare for Baking:

   • Drizzle olive oil over the soaked couscous. Use your hands to gently toss and coat the couscous, breaking up any clumps.
   • Dot the couscous with small pieces of butter.
   • Cover with Tajine lid.

4. Bake the Couscous:

   • Bake in the preheated oven for 15 minutes. After baking, remove the foil and let the couscous sit for 5 minutes.

5. Fluff and Finish:

   • Fluff the couscous thoroughly with a fork.
   • Toast the slivered almonds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.

6. Serve:

   • Transfer the couscous to a serving platter. Sprinkle with toasted almonds and pomegranate seeds.
   • Season with additional salt if needed, and serve warm.

Tips

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or vegetable stock.
• Add-ins: For a more filling dish, mix in roasted vegetables or chickpeas.