Moroccan Couscous

Name: Moroccan Couscous
Prep time: 30 min
Cook time: 25 min
Yield: 8 servings
Ingredients: 1 1/4 teaspoons ground cumin; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/8 teaspoon ground cayenne pepper; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground coriander; 1/4 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; 1/2 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 1/2 cups chicken broth; 1/2 cup orange juice; 1 1/2 cups couscous; 3 tablespoons chopped fresh mint

⏱️ Ready in 55 min 🥄 Prep 30 min 🔥 Cook 25 min 👥 8 servings

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

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Lunch

📊 At a Glance

Prep 30 min

Cook 25 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 246

% Daily Value*

Total Fat 2.6g 3%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 263mg 11%

Total Carbohydrate 48.1g 17%

Dietary Fiber 5.2g 19%

Total Sugars 9.6g

Protein 8.4g 17%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.