Moroccan Orange-zested Couscous


  • 2 cups lamb stock (or chicken stock)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups couscous
  • 2 tablespoons orange zest
  • Kosher salt, to taste


  • Over high heat, bring broth, butter and oil to a boil in a heavy bottom pot. Stir in couscous, cover tightly with a lid and remove from heat. Fold in orange zest and season to taste. Fluff with a fork and serve warm.