Moroccan Couscous with Vegetables
Equipment
Ingredients
Main Ingredients
couscous
200 g
carrots (peeled, sliced)
2 pcs
zucchini (sliced)
1 pcs
bell pepper (diced)
1 pcs
chickpeas (cooked, drained)
400 g
onion (diced)
1 pcs
garlic (minced)
2 cloves
olive oil
30 ml
vegetable broth
400 ml
raisins
50 g
almonds (toasted)
30 g
cumin
5 g
ground coriander
3 g
turmeric
2 g
cinnamon
1 g
salt
5 g
black pepper
2 g
Instructions
Prepare vegetables
Peel and slice carrots, slice zucchini, dice bell pepper and onion, mince garlic.
Sauté vegetables
Heat olive oil in a large pan, add onion and garlic, then add carrots, zucchini, bell pepper and spices.
Add broth and chickpeas
Pour in vegetable broth and add chickpeas. Bring to a simmer.
Cook couscous
Add couscous to the pan, stir to combine, cover and remove from heat. Let stand for 5 minutes.
Finish and serve
Fluff couscous with a fork, stir in raisins and toasted almonds. Serve hot.
Original recipe
Storage
Store in airtight container. Add fresh herbs when reheating for best flavor.
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