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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Couscous: | 2. Preheat oven or toaster oven to 400 degrees. | 3. Place couscous in oven-proof container. | 4. Heat chicken broth to boiling in microwave or on stovetop, then stir into couscous; allow to sit for 10-15 minutes. | 5. Gently fluff couscous with fork and stir in olive oil until all the grains are coated evenly. You can use a fork or your fingers. | 6. Place couscous in the pre-heated oven to "toast" for another 10-15 minutes. | 7. Sauce: | 8. While the couscous is absorbing the chicken broth, melt butter in medium pan over medium-low heat. Brown shallots or onion. | 9. Just before you put the couscous in the oven to toast, add preserved lemon and peaches to shallots and butter, allowing the sugars to caramelize slightly. | 10. Depending on how juicy the peaches are, you may need to add small quantities of water to keep the juices from burning and to keep the sauce appropriately liquid. | 11. Stir honey into the sauce just before the couscous is done toasting. | 12. Turn the couscous out onto plates and ladle the sauce over it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat couscous	2/3	cup		-	-	-	-
chicken broth	2/3	cup		52.08	1.26	7.4256	1.7472
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	4		diced	-	-	-	-
lemon	4	quarters	preserved minced rind	-	-	-	-
peach	2		diced	120.12	29.3832	2.8028	0.77
honey	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.