Moroccan Couscous

Have you ever been to a Moroccan restaurant (or Morocco) and tried the couscous and it always tastes amazing?! And then you go home and make your own couscous and it just tastes like cardboard? Yep, this is how I lived life until I discovered how to cook couscous the authentic way! It’s super easy, you cook the couscous in a bunch of herbs and spices which gives it lots of flavour and leaves it super moist.

Its great for a packed lunch, I like to batch cook a large amount and eat it throughout the week.

Ingredients:
Serves 4

For the roasted vegetables:

  • 1 aubergine, diced
  • 1 onion, diced
  • 1 red pepper, diced
  • 10 cherry tomatoes, diced
  • 4 cloves garlic, crushed
  • 2 tablespoons olive oil
  • salt and pepper, to taste

For the couscous:

  • 150g couscous
  • 175ml boiling water
  • 2 tablespoons lemon juice
  • 100g raisins
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 400g chickpeas

To garnish:

  • 1 carrot, grated
  • handful of fresh coriander, chopped
  • handful of fresh mint, chopped
  • handful of fresh parsley, chopped
  • handful of almonds, roughly chopped
  • seeds from 1 pomegranate

Method:

  1. Lay your red pepper, onion, aubergine and garlic on a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast in the oven for 35 minutes at 180C.
  2. Whilst the veg is cooking, prep your couscous. Place your couscous and raisins in a saucepan that has a lid (you don’t need to place this on a stove, the couscous doesn’t need boiling!). In a bowl whisk together the ground coriander, cinnamon, turmeric, black pepper, garlic, lemon juice and olive oil with the boiling water. Pour over the dried couscous and raisins and cover with the lid for 10 minutes.
  3. Stir in your chickpeas, roasted vegetables and then plate up and garnish with all the garnish ingredients.

2 thoughts on “Moroccan Couscous

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