A delightful couscous dish infused with aromatic spices, sweet currants, and golden sautéed onions, perfect for a quick and flavorful meal.
Heat the chicken broth in a small saucepan until it begins to boil, then reduce the heat to keep it warm.
Keeping the broth warm ensures the couscous cooks evenly and absorbs the flavors.
In a large skillet, melt the butter and olive oil over medium heat.
Combining butter and oil prevents the butter from burning while adding flavor.
Add the chopped onion and brown sugar to the skillet, stirring occasionally until the onion turns golden brown, about 15 minutes.
Stirring occasionally prevents the onions from sticking and ensures even caramelization.
Stir in the garlic, cayenne pepper, turmeric, cumin, and black pepper, cooking for 2 minutes to release their aromas.
Cooking the spices briefly enhances their flavors and aroma.
Mix in the couscous, ensuring it is well coated with the onion and spice mixture.
Coating the couscous with the mixture helps it absorb the flavors evenly.
Pour the hot broth and currants into the skillet, stir, and cover with a lid. Remove from heat and let it sit for 10 minutes.
Letting the couscous sit covered allows it to steam and absorb the liquid fully.
Fluff the couscous with a fork, then season with seasoning salt and additional black pepper to taste.
Fluffing with a fork keeps the couscous light and prevents clumping.
Serve the couscous warm, garnished with fresh herbs if desired.
Fresh herbs like parsley or cilantro can add a burst of color and flavor.
