Name: Moroccan couscous salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: ½ tsp ground cumin; ¼ tsp ground ginger; ¼ tsp ground turmeric; ⅛ tsp ground cloves; ⅛ tsp ground coriander; ⅛ teaspoon ground allspice; 1-2 pinch of cayenne pepper; 1 Tbsp olive oil; 1 small red onion; ½ red or yellow bell pepper; 1 zucchini (courgette); 50g raisins; zest of ½ orange; ½ tin chickpeas (200g); 100 ml vegetable or chicken broth; 3 Tbsp orange juice; 150g couscous; 1-2 Tbsp chopped mint leaves

Moroccan couscous salad

2 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

In Morocco, couscous is normally eaten as a main dish, occasionally served with (or after) tagine. Given its popularity, there are many traditional and modern recipes. The following Moroccan couscous recipe is an authentic recipe, using modern cooking method as it's made with pre-cooked couscous. It's absolutely delicious with tagine or grilled/barbecues meat & fish.

Ingredients

½ tsp ground cumin
¼ tsp ground ginger
¼ tsp ground turmeric
⅛ tsp ground cloves
⅛ tsp ground coriander
⅛ teaspoon ground allspice
1-2 pinch of cayenne pepper
1 Tbsp olive oil
1 small red onion
½ red or yellow bell pepper
1 zucchini (courgette)
50g raisins
zest of ½ orange
½ tin chickpeas (200g)
100 ml vegetable or chicken broth
3 Tbsp orange juice
150g couscous
1-2 Tbsp chopped mint leaves

Instructions

Measure out the spice into a small bowl.
Cut the onion in half then slice it into thin strips.
Dice the pepper and zucchini into 1 cm cubes.
In a large, heavy-based pan fry the spices (with no oil) for 2-3 minutes until fragrant, and add the oil and onion.
Lower the heat and fry the onion until soft, then add the peppers and courgette pieces and fry for 5 minutes. When the vegetables are softened but still al-dente, add the raisins, chickpeas and orange peel, then season to taste with salt & pepper.
Pour in the chicken soup and orange juice, bring to the simmer.
Stir in the couscous, cover with a lid and turn off the heat. Rest for 5/8 minutes, then loosen with a fork, and stir through the mint leaves.
Serve warm.