How To Make Moroccan Couscous

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.

Put olive oil in a pan and add chopped onions and garlic.

Cook for a couple of minutes until the onions are translucent.

Add a small amount of saffron for color and flavor.

Add Rasel hanu spice blend; if unavailable, substitute with cumin, cinnamon, and a little chili.

Add diced yellow and red peppers to the pan.

Stir in sultanas for sweetness.

Add a good pinch of salt to the mixture.

Add couscous to the pan, stirring to ensure the grains absorb the flavors.

Pour in water and stir to separate the grains.

Cover the pan and let it sit for 3 to 4 minutes to absorb moisture.

Fluff the couscous with a fork and mix in chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary