Quick & Easy Moroccan Couscous (Vegan)

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is higher in protein, while bulgur wheat is often less expensive.

vegetable broth

🥗Healthier: low-sodium broth

💰Cheaper: water + seasoning

Low-sodium broth is healthier, while water with seasoning is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans can be more affordable.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sugar-free dried fruit

Dried cranberries add a tart flavor, and sugar-free options can be cheaper.

Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃.

Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.

Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.

Scatter over the almonds, pomegranate and remaining herbs and serve.

Cooking Techniques

Spice Level:

Dietary