Moroccan Couscous with Rhubarb

Ingredients

• 1/2 cup couscous
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1 cup diced rhubarb
• 1/2 cup vegetable broth
• 1/4 cup raisins
• 1/4 cup slivered almonds
• Salt and pepper to taste

Directions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is softened, about 5 minutes.
2. Add the cumin, coriander, ginger, cinnamon, and cardamom and cook for 1 minute, stirring constantly.
3. Add the rhubarb, broth, raisins, and almonds and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. Add the couscous and stir to combine. Cover and let sit for 5 minutes. Fluff with a fork and season with salt and pepper to taste.
5. Serve warm.

Interesting Facts

• Moroccan couscous is traditionally served with a savory stew called tagine.
• Rhubarb is a vegetable, not a fruit, and is often used as a sweetener in desserts.
• Couscous is a type of pasta made from semolina flour.