Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- ½ cup chopped dried apricots
- ½ cup finely chopped rhubarb
- 1 cup couscous
- 1 ¼ cups chicken stock
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 1 pinch ground cloves
Why This Recipe Is So Popular
Tips From The Kitchen
- Use fresh rhubarb for the best tartness, but frozen can work in a pinch.
- Toast your spices briefly in a dry pan to bring out their aromas before adding them to the dish.
Directions
Lightly heat some oil in a saucepan over medium heat. Toss in the chopped onion and cook it gently until it becomes soft and translucent, which usually takes about 5 minutes. Then, add the apricots and rhubarb, stirring everything together and letting it cook for another couple of minutes. Next, mix in the couscous along with the chicken stock and all the spices—salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves. The mixture will look pretty thick at this point. Give it a good stir and bring it all to a boil. Once it’s boiling, cover the pan and take it off the heat. Let it sit, covered, for about 10 minutes so the couscous can soak up all the liquid and flavors. When time’s up, fluff it with a fork and it’s ready to enjoy!
