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Moroccan couscous salad

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.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

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
  • 50 g raisins
  • zest of ½ orange
  • ½ tin chickpeas 200g
  • 100 ml vegetable or chicken broth
  • 3 Tbsp orange juice
  • 150 g couscous
  • 1-2 Tbsp chopped mint leaves

Method
 

  1. Measure out the spice into a small bowl.
  2. Cut the onion in half then slice it into thin strips.
  3. Dice the pepper and zucchini into 1 cm cubes.
  4. In a large, heavy-based pan fry the spices (with no oil) for 2-3 minutes until fragrant, and add the oil and onion.
  5. 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.
  6. Pour in the chicken soup and orange juice, bring to the simmer.
  7. 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.
  8. Serve warm.