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Quick and Easy Moroccan Couscous

Quick and Easy Moroccan Couscous
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 PM 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!

Ingredients
Method

Ingredients

Roasted Vegetables

  • 2 tablespoons extra virgin olive oil
  • ½ red pepper (small chunks)
  • 1/2 red onion (small chunks)
  • 1 small courgette (small chunks)
  • 1 tsp salt

Seasoned Couscous

  • 1 cup dried couscous
  • ¼ cup raisins
  • 1.25 cups of boiling water
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 cloves garlic (grated)
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil

Extra Ingredients

  • 1 cup grated carrot
  • 1 cup canned chickpeas (rinsed and drained)
  • 1/2 cup of fresh coriander (chopped)
  • 1/2 cup fresh mint (chopped)
  • 1/2 cup fresh parsley (chopped)
  • Pinch salt
  • 1/2 cup toasted flaked almonds
  • 1/2 cup pomegranate seeds

Equipment

  • Baking tray
  • Small bowl
  • Whisk
  • Grater
  • Cling film

Method

  1. 1.

    Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃.

  2. 2.

    Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried couscous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.

  3. 3.

    Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.

  4. 4.

    Scatter over the almonds, pomegranate, remaining herbs and serve.