Moroccan-Spiced Couscous

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Diced
• 4 cloves Garlic, Chopped
• 1 Tablespoon Ras El Hanout Spice
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Salt
• 1 dash Pepper
• 1/2 cups Orange Juice
• 1 cup Chicken Stock
• 1/4 cups Raisins
• 2 Tablespoons Dried Apricots
• 1 Lemon, Juiced
• 1 Lemon, Zested
• 1 Tablespoon Butter
• 1 cup Coucous
• 2 sprigs Chopped Mint
• 1/4 cups Silvered Almonds Toasted

1. In a saucepan on medium high heat, warm the olive oil. Then add the onions and garlic and cook until translucent. Add spices, salt and pepper and cook until combined and it forms a bit of a paste, about 1-2 minutes. Stir in orange juice and chicken stock. Add raisins and dried apricots and continue to cook at medium heat for 2-3 minutes. Stir in lemon juice and zest and add butter. Bring to the boil. Stir in couscous. Turn heat off. Place cover on the saucepan and let it sit for 5 minutes. No peaking!
2. Once finished, fluff with fork. Plate and garnish with fresh chopped mint and toasted almond slices.

olive oil, onion, garlic, hanout spice, ground coriander, ground cumin, salt, pepper, orange juice, chicken, ubc, lemon, lemon, butter, coucous, mint, ubc

Taken from tastykitchen.com/recipes/sidedishes/moroccan-spiced-couscous/ (may not work)