Couscous is another element at the heart of Moroccan cuisine and, like pasta, offers a blank canvas. If you love spice, throw in some chili. If you want a bit of freshness and crunch, add some raw fennel.
Yield: 4 servings
Bring chicken stock and water to a boil. Shut off heat, add couscous, and cover tightly for 5 minutes. Fluff couscous with a fork. Add lemon juice, oil, mint, coriander, and scallions, and mix well. Season with salt and top with almonds before serving.
