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.

Bring vegetable stock to a boil in a saucepan.

Add cumin, dried orange peels, honey, and a little bit of salt and pepper to the boiling vegetable stock.

Let it simmer for a few minutes to bring out the flavors, then remove the orange peels.

In a large bowl, add the dried couscous and pour the flavored water over it, mixing together.

Cover the couscous tightly with plastic wrap to let it steam and double in volume.

Finely chop red onion and add it to the couscous mixture.

Chop Italian flat leaf parsley and mint, then add to the couscous.

Coarsely chop pistachio nuts and add to the mixture.

Unwrap the couscous and fluff with a fork, checking the texture of the grains.

If the grains are still crunchy, add a little bit more hot water and cover again for a few minutes.

Squeeze in fresh lemon juice and drizzle in olive oil, seasoning with more salt and pepper if needed.

Mix thoroughly to incorporate all the flavors.

Serve slightly warm or at room temperature, taking it out of the refrigerator an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary