Moroccan Couscous with Chickpea and Vegetables
Fluffy couscous meets tender vegetables, sweet raisins, and aromatic Moroccan spices in this vibrant, wholesome dish. Perfect as a hearty side or a light, satisfying main.
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Ingredients
1 1/2 cups Mixed Vegetables
1 Onion chopped
3/4 cup Chickpeas
1 cup Stock
1 cup Water boiling
1 tsp Coriander
2 tbsp Oil
1/2 tsp Turmeric
1 tsp Garlic crushed
8 Cherry Tomatoes halved
1 cup Couscous
1/4 cup Raisins
1 tsp Cumin
1/2 tsp Cinnamon
Instructions
- In a heatproof bowl, combine 1 cup boiling water with 1 cup stock, 1 tsp coriander, 1/2 tsp turmeric, 1 tsp cumin, and 1/2 tsp cinnamon to make the spiced stock.
- Add the spiced stock and 1/4 cup raisins to 1 cup couscous. Stir, cover, and let stand until all the liquid is absorbed.
- In a large pan, heat 2 tbsp oil and stir-fry 1 chopped onion, 1 tsp crushed garlic, and 1 1/2 cups mixed vegetables until just tender.
- Add 8 halved cherry tomatoes and cook for a few minutes until slightly softened.
- Add 3/4 cup chickpeas and warm through gently.
- Fluff the couscous with a fork, add to the pan with the vegetables, and toss to combine.
- Serve hot, garnished with fresh herbs if desired.
Hints & Tips
- Fluff the couscous – Use a fork to separate the grains before adding to the vegetables for a light, fluffy texture.
- Toast the spices – Briefly toasting the dry spices in the pan before adding liquids will enhance their flavour.
- Add crunch – Sprinkle with toasted almonds or pine nuts just before serving.
- Make it a meal – Add grilled chicken, lamb, or roasted vegetables for a more substantial dish.
- Serve warm or cold – This dish is delicious hot as a main course or chilled as a refreshing salad.
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