Moroccan Couscous

Ingredients

• 1 teaspoon peppercorns black
• 2  cardamom pods 
• 0.3 teaspoon cayenne pepper 
• 1  cinnamon sticks 
• 1 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 1 teaspoon ground ginger 
• 4 servings kosher salt 
• 1 teaspoons juice of lemon fresh
• 3 cups chicken broth low-sodium warmed
• 0.5 teaspoon nutmeg freshly grated
• 1 teaspoon turmeric 
• 3 tablespoons butter unsalted
• 0.5 teaspoon peppercorns white
• 1 teaspoon allspice whole
• 12 ounces couscous whole-wheat

Equipment

• food processor
• bowl
• frying pan

Directions

1. Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
2. Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute.
3. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes.
4. Add the lemon juice and fluff with a fork.
5. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
6. Photograph by Marcus Nilsson