Moroccan Couscous

Traditional Moroccan couscous with chickpeas, zucchini, bell peppers, and raisins is seasoned with orange, mint, and an array of toasted spices.

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

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 3 tablespoons chopped fresh mint
• 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
• 0.5 cup orange juice
• 0.25 teaspoon ground coriander
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.5 teaspoon ground cardamom
• 1.5 cups chicken broth
• 0.25 teaspoon ground allspice
• 0.125 teaspoon ground cayenne pepper
• 0.5 cup golden raisins
• 1.5 cups couscous
• 1.25 teaspoons ground cumin
• 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 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.

Step 2

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.