Quick and Easy Moroccan Couscous
We're such fans of this Moroccan staple that we could easily start a two-man appreciation society for couscous. We'd call it "Club Couscous" (please DM us for details). There's just so much to love about it: healthy, easy and hearty. We're smitten. It also stores really well, so a bit for a mid-week vegan lunch superstar. An absolutely brilliant choice for a speedy vegan lunch!
Serves
Ingredients
For the roasted vegetables
<item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>½ bell pepper - cut into small chunks<item-todo-done><item-todo-done>½ red onion - cut into small chunks<item-todo-done><item-todo-done>1 courgette - cut into small chunks<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the seasoned cous cous
<item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>2 tbsp lemon juice<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>120g dried couscous<item-todo-done><item-todo-done>60g raisins<item-todo-done><item-todo-done>300ml boiling water<item-todo-done><item-todo-done>½ tsp ground cinnamon<item-todo-done><item-todo-done>2 garlic cloves minced<item-todo-done>
For the extra ingredients
<item-todo-done>120g carrots grated<item-todo-done><item-todo-done>1 x 400g can of chickpeas drained<item-todo-done><item-todo-done>50g fresh coriander<item-todo-done><item-todo-done>50g fresh mint<item-todo-done><item-todo-done>50g fresh parsley<item-todo-done><item-todo-done>50g toasted flaked almonds<item-todo-done><item-todo-done>50g pomegranate seeds<item-todo-done><item-todo-done> salt to taste<item-todo-done>
Before you start
Preheat oven to 180℃, fan setting | Baking tray | Large mixing bowl | Whisk | Grater | Cling film
Cook the veggies
- Scatter the red pepper, red onion and courgette on a baking tray
- Drizzle with the olive oil and sprinkle over the salt, then bake for 20 minutes
Meanwhile, make the couscous
- In a large mixing bowl, whisk together the cumin, coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water
- Stir through the dried couscous and raisins
- Cover with cling film and leave to stand for 10 minute
- Once soaked and cooled slightly, fluff up the grains with a fork
- Drain the chickpeas and add to the bowl, along with the grated carrot and chopped fresh herbs (reserving some herbs for the top)
- Give everything a good stir
Time to serve
- Scatter over the almonds, pomegranate, remaining chopped herbs and serve