Moroccan Couscous Recipe

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.

Place the couscous into a pot along with the chicken broth, 2 tablespoons of extra virgin oil, salt, and pepper. Bring it to a boil, then lower to a simmer, allowing the couscous to cook for 10 to 15 minutes.

Get a chopping board and slice the dried apricots into quarters, thinly slice the mint, and chop both the red pepper and red onion into ½-inch pieces.

Once the couscous is ready, take it off the heat.

Get a saucepan and into it place 2 tablespoons of extra virgin olive oil, the chopped bell pepper, and chopped red onions. Sauté for 2 minutes.

Add the chickpeas to the saucepan, then the cooked couscous, then stir everything together.

Add the mint and apricots and mix together.

Serve and enjoy.

Cooking Techniques

Spice Level:

Dietary