Moroccan COUSCOUS recipe | How to make

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein and fiber, while bulgur is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

raisin

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Cranberries add a tart flavor, while apricots are often less expensive.

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).

Prepare the vegetables: chop the courgette, red onion, and red bell pepper, then place them on a baking tray.

Drizzle 5-6 teaspoons of olive oil over the chopped vegetables and season with salt.

Roast the vegetables in the oven for about 20 minutes.

Grate 3-4 carrots and crush 2 cloves of garlic.

In a bowl, combine 170 grams of couscous with 300 millilitres of boiling water, and add 1 teaspoon each of ground cumin, ground coriander, ground black pepper, and ground turmeric, along with 0.5 teaspoon of ground cinnamon and 0.5 teaspoon of salt.

Mix the couscous and spices, then cover with cellophane and let sit for 10-15 minutes.

After the couscous has rested, fluff it with a fork.

Add the grated carrots, crushed garlic, 50 grams of raisins, 100 grams of pomegranate seeds, and a mix of fresh herbs (equal parts coriander, parsley, and half the amount of mint) to the couscous.

Rinse 250 grams of canned chickpeas under cold water and add them to the couscous mixture.

Toast 70 grams of flaked almonds in the oven for about 5 minutes, keeping an eye on them to prevent burning, then add to the couscous.

Once the roasted vegetables are done, add them to the couscous mixture along with any oil from the baking tray.

Drizzle 5-6 teaspoons of lemon juice over the mixture and gently mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens