Moroccan-Style Couscous and Rhubarb Dish

Step 1

Start by warming some oil in a saucepan over medium heat. Toss in the chopped onion and cook it gently until it softens and turns translucent, which should take about 5 minutes. Then, add the apricots and rhubarb, letting them cook together for a couple more minutes. Next, stir in the couscous along with the chicken stock and all the spices—salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves. The mixture will get pretty thick at this point. Give everything a good stir and bring it to a boil. Once it’s bubbling, cover the pan and take it off the heat. Let it sit undisturbed for about 10 minutes so the couscous can soak up all the flavors and liquid.