Moroccan Couscous

An array of toasted spices, vegetables, and fruits complement this beautiful couscous. This dish is great served with the Lamb Tagine and Cucumber Raita, also on this site.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 246 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ cup orange juice
• ½ cup golden raisins
• 1 tablespoon olive oil
• 1 ½ cups chicken broth
• ⅛ teaspoon ground cayenne pepper
• 1 teaspoon kosher salt
• ¼ teaspoon ground coriander
• 3 tablespoons chopped fresh mint
• 1 ¼ teaspoons ground cumin
• 1 red onion, cut in half and thinly sliced
• 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
• grated zest of one orange
• 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
• 1 ½ cups couscous
• 1 red, green, or yellow bell pepper, cut into 1" pieces

Recipe Instructions

Step 1

Place a large, heavy bottomed pot over medium heat. Stir in the 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 the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

Step 2

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.