A flavorful and aromatic Moroccan-inspired couscous dish, perfect for a quick and satisfying meal.
Heat the olive oil in a non-stick pan over medium heat.
Using extra virgin olive oil adds a rich flavor to the dish.
Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
Cook on medium heat to avoid burning the garlic.
Stir in the cumin, turmeric, cinnamon, coriander, cayenne, and paprika, and cook for 2 minutes to release their aromas.
Toast the spices briefly to enhance their flavors.
Add the chopped tomatoes and dried currants to the pan, stirring to combine.
Use ripe tomatoes for a naturally sweet flavor.
Simmer the mixture for 10 minutes, stirring occasionally.
Cover the pan partially to retain moisture.
Remove the pan from heat and stir in the juice of one lemon.
Add lemon juice off the heat to preserve its fresh flavor.
In a medium skillet, bring the vegetable broth, butter, and salt to a boil.
Use low-sodium broth to control the saltiness of the dish.
Stir in the couscous, cover the skillet, and remove it from heat. Let it sit for 5 minutes.
Fluff the couscous with a fork after resting to separate the grains.
Fluff the couscous with a fork and serve it topped with the prepared sauce.
Garnish with fresh herbs like parsley or cilantro for added freshness.
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