Moroccan Fried Couscous

Ingredients:

Couscous

• 3 tablespoons unsalted butter
• A large pinch of saffron (optional)
• 2 and 1/4 cups (350 g) whole grain couscous
• 3 cups lightly salted chicken broth, warmed
• 1-2 tsp freshly squeezed lemon juice

Spice mix

• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 0.5 tsp white peppercorns
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon allspice peas
• 0.5 tsp whole cloves
• 2 cardamom pods
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/4-0.5 tsp cayenne pepper
• 0.5 tsp freshly grated nutmeg

Preparation:

1. Prepare a spice mix:
   
   Toast the cinnamon stick, peppercorns, cumin, coriander, allspice, cloves, and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor along with the ginger, turmeric, cayenne, nutmeg, and 1 teaspoon salt. Store in a tightly sealed container for up to 2 weeks..
2. Prepare couscous:
   
   In a large skillet over medium heat, melt the butter, add 1.5 teaspoons of the spice mix and saffron, if using, and toast for about 1 minute. Add the couscous and stir until toasted, about 1 minute.
3. Stir in the hot broth, remove from heat, cover, and set aside to steam the couscous, about 7 minutes. Add lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 0.5 teaspoon of the spice mixture.