by Karin Calloway
Flash back five years and the rice aisle of the supermarket looks dramatically different than it does today. The packaged rice mixes and dried white rice now sit alongside exotic varieties of rice and boxes of couscous – super fine grains of pasta that cook up in mere minutes. While you can purchase couscous in a plethora of flavors, I like to spice plain grains of couscous in my kitchen. I cook the couscous in chicken broth with some allspice, and then stir in golden raisins, orange zest and orange flower water for a luscious, exotic side dish.
This Spiced Couscous can be served along side the Lamb Tagine recipe found on this site, but I also like it as an accompaniment to chicken or beef teriyaki or pork or lamb chops hot off the grill.
Makes 6 to 8 servings.
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