This Moroccan couscous with lots of tender vegetables chickpeas and raisins is flavored with warm spices orange zest and fresh mint for a traditional North African dish
Prep Time
55 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place a large
heavy bottomed pot over medium heat. Stir in cumin
ginger
cloves
cayenne
cardamom
coriander
and allspice; gently toast until fragrant
about 2 to 3 minutes. Stir in oil and onion
cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Stir in raisins
salt
zest
and chickpeas.
Pour in chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling
stir in couscous and remove from heat; cover
and let stand 5 minutes. Fluff with a fork
and fold in chopped mint.
Cook’s Note
This couscous is delicious served with my lamb tagine and cucumber raita.