Moroccan Couscous
Ingredients
The couscous and base
-
300
ml
chicken broth or water
-
1
teaspoon
cumin
-
1½
cup
couscous
-
¼
cup
raisins
The vegetables and legumes
-
3-4
tablespoons
olive oil
-
1
cup
onion, diced
-
1
tablespoon
minced garlic
-
1
bell pepper, diced
-
1
cup
zucchini, diced
-
1
cup
carrots, diced
-
1
can
chickpeas
The spices and flavorings
-
¼
teaspoon
turmeric
-
½
teaspoon
cumin
-
½
teaspoon
cinnamon
-
½
teaspoon
allspice
-
1
teaspoon
coriander
-
3
tablespoons
lemon juice
-
½
cup
toasted almonds, sliced
-
2
tablespoons
fresh parsley, minced
Instructions
- Combine chicken broth and cumin in a saucepan and bring to a boil, then set aside.
- In a large bowl, mix couscous with raisins, pour the broth mixture over it, cover, and let sit for 5-10 minutes until absorbed.
- Fluff the couscous with a fork.
- Heat oil in a saucepan, sauté garlic and onion for a minute, then add bell pepper, zucchini, carrot, and chickpeas, cooking for 2-3 minutes.
- Add spices (turmeric, cumin, allspice, coriander, cinnamon) and adjust seasoning.
- Combine sautéed veggies with the couscous, add lemon juice, sliced almonds, and parsley, and toss to combine.
- Serve garnished with parsley.
Nutrition Facts (estimated)
Servings
6-8
Calories
286
Total fat
8g
Total carbohydrates
48g
Total protein
7g
Sodium
41mg
Cholesterol
0mg
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