Sweet and Savory Moroccan Couscous

• Step 1:
• Caramelize the Sweet Onions & FruitsHeat 3 tablespoons of olive oil in a large skillet over medium heat.Add your sliced onions and a pinch of salt. Cook them down, stirring occasionally, for about 12–15 minutes. You want them completely soft, sweet, and deep golden brown.Turn the heat down to medium-low. Toss the sliced almonds, raisins, and chopped prunes/apricots directly into the pan with the onions.Cook for another 3–4 minutes. The almonds will turn fragrant and golden, and the dried fruits will plump up beautifully from the steam and oil. Scoop this entire sweet mixture out of the skillet and set it aside in a bowl.
  ½ tsp salt, 3 tbsp extra virgin olive oil, 2 large Spanish onions, sliced, 1 cup raisins, ¼ cup sliced raw almonds , 1 cup pitted prunes

Step 2:

• Crisp the Spiced Chickpeas Use a paper towel to pat your rinsed chickpeas completely dry (dry chickpeas get much crispier).In a medium bowl, toss the chickpeas with 1 tablespoon of olive oil, cumin, turmeric, paprika, black pepper, and salt until they are brightly colored and evenly coated. Turn the heat back up to medium on your empty skillet. Add the spiced chickpeas and sauté them for 5 minutes, shaking the pan frequently until the spices smell toasted and the skin of the chickpeas gets slightly crisp. Scoop them out and set aside.
  1 15oz can chickpeas,, ½ tsp black pepper, ½ tsp sweet paprika, ½ tsp turmeric, ½ tsp cumin, 1 tbsp extra virgin olive oil, ¼ tsp salt

Step 3:

• Steam the Ultimate CouscousIn a small saucepan, bring the 1 ¾ cups of vegetable broth to a boil, then remove it from the heat.While the broth heats, grab a large heatproof bowl. Add the dry couscous, 1 tablespoon of olive oil, cinnamon, ginger, and coriander. Use your fingers or a fork to rub the oil and spices thoroughly into the dry grains.Pour the hot vegetable broth over the seasoned couscous. Stir quickly just once to ensure all grains are submerged.Seal it instantly: Cover the bowl tightly with plastic wrap or a heavy plate to lock the steam inside. Let it sit completely undisturbed for 10 minutes. (No peeking!)
  1 ½ cup couscous, 1 ¾ cup veggie broth, ½ tsp ground coriander, 1 tbsp extra virgin olive oil, ⅛ tsp black pepper

Step 4:

• Fluff and Assemble Remove the cover from the couscous bowl. The liquid should be entirely absorbed.Use a fork to gently scrape and rake across the top of the couscous, breaking up any clumps until it becomes incredibly light, voluminous, and fluffy. Transfer the fluffy couscous onto a large, flat serving platter.

How to Style and Serve It

• For an authentic Moroccan presentation, layer the components visually instead of mixing it into a brown mush:Build a wide mound of the spiced couscous on your platter.Scatter the warm sweet caramelized onion, almond, and dried fruit mix in a beautiful ring around the outer border of the couscous.Spoon the warm, savory spiced chickpeas right into the center of the platter.Shower the entire dish with the bright red pomegranate seeds and chopped fresh cilantro or parsley.
  Pomegranate seeds, Chopped cilantro, Chopped parsley