Moroccan Couscous recipe

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Ingredients

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1\" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

Nutrition Info

245.6 calories
carbohydrate: 48.1 g
cholesterol: : -
fat: 2.6 g
fiber: 5.2 g
protein: 8.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 263.3 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice, gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini, cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

  2. Pour in the chicken broth and orange juice, turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat, cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Recipe Yield

8 servings

Recipe Note

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

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