Quick and Easy Moroccan Couscous
- Super simple
- 0:25 m
- 21 ingredients
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: 4
Ingredients
For the roasted vegetables
- 2 tbsp extra virgin olive oil
- ½ bell pepper - cut into small chunks
- ½ red onion - cut into small chunks
- 1 courgette - cut into small chunks
- salt to taste
For the seasoned cous cous
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp pepper
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 120g dried couscous
- 60g raisins
- 300ml boiling water
- ½ tsp ground cinnamon
- 2 garlic cloves minced
For the extra ingredients
- 120g carrots grated
- 1 x 400g can of chickpeas drained
- 50g fresh coriander
- 50g fresh mint
- 50g fresh parsley
- 50g toasted flaked almonds
- 50g pomegranate seeds
- salt to taste
Before you start
Preheat oven to 180℃, fan setting | Baking tray | Large mixing bowl | Whisk | Grater | Cling film
Step 1
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
Ingredients
- 2 tbsp extra virgin olive oil
- ½ bell pepper - cut into small chunks
- ½ red onion - cut into small chunks
- 1 courgette - cut into small chunks
- salt to taste
Step 2
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
Ingredients
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp pepper
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 120g dried couscous
- 60g raisins
- 300ml boiling water
- ½ tsp ground cinnamon
- 2 garlic cloves minced
- 120g carrots grated
- 1 x 400g can of chickpeas drained
- 50g fresh coriander
- 50g fresh mint
- 50g fresh parsley
Step 3
Time to serve
- Scatter over the almonds, pomegranate, remaining chopped herbs and serve
Ingredients
- 50g toasted flaked almonds
- 50g pomegranate seeds
- salt to taste