Moroccan Spiced Couscous with Cherries

moroccan style spiced couscous


4 1/2 cups Israeli couscous

4 1/2 cups vegetable or chicken broth

1/2 cup fresh squeezed orange juice

1 cup dried sour cherries

1/2 cup shelled pistachios

2 tbsp olive oil

1 small yellow onion, chopped

2 tbsp turmeric

1 tbsp plus 1 tsp cumin

2 tsp ginger

2 tsp coriander

1-2 tsp cayenne, or to taste

1/2 tsp ground cloves

1/2 tsp ground anise seed

1/2 tsp cardamom

2 cinnamon sticks

Fresh cilantro, roughly chopped

Paprika, to garnish


Toast couscous in a large pan over medium heat, until browned and fragrant. Remove from heat and set aside. Place dried cherries in a bowl of warm water, letting sit for 15 minutes or until plump. Drain and set aside. In a large pot, toast all dried spices (except cinnamon sticks and paprika) over medium-low heat until fragrant. Add olive oil and onion and sauté until softened, about 3 minutes. Add broth, orange juice and cinnamon sticks and bring to a boil. Add toasted couscous and remove from heat, cover and let stand 10 minutes. Remove cinnamon sticks and fluff couscous with a fork. Add cherries, pistachios and cilantro and mix well. Garnish with a dusting of paprika.