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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!
Before you start
Preheat oven to 180℃, fan setting | Baking tray | Large mixing bowl | Whisk | Grater | Cling film
Ingredients
For the roasted vegetables
- 2 tbsp extra-virgin olive oil
- ½ red pepper, cut into small chunks
- ½ red onion, cut into small chunks
- 1 courgette, cut into small chunks
- Salt
For the seasoned couscous
- 1 cup dried couscous
- ½ cup dried raisins
- 1.2 cups boiling water
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp black pepper
- 2 cloves of garlic, peeled and grated
- 2 tbsp lemon juice
- 1 tbsp extra-virgin olive oil
Extra ingredients
- 1 cup grated carrot
- 1x 400g can chickpeas, drained and rinse
- ½ cup fresh coriander, chopped
- ½ cup fresh mint leaves, chopped
- ½ cup fresh parsley, chopped
- ½ cup toasted flaked almonds
- ½ cup pomegranate seeds
- Salt
Method
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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℃.
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2.
Cook the vegetables | Cook Scatter the red pepper, red onion and courgette on a baking tray | Drizzle with the olive oil and sprinkle over some salt | Bake for 20 minutes
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3.
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
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4.
Leave the couscous to soak | Cover with cling film and leave to stand for 10 minute | Once soaked and cooled slightly, fluff up the grains with a fork
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5.
Finish the couscous | 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
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6.
Time to serve | Scatter over the almonds, pomegranate, remaining chopped herbs and serve
