Moroccan Couscous

Name: Moroccan Couscous recipe
Prep time: 30 min
Cook time: 25 min
Yield: 8 servings
Cuisine: Global
Ingredients: 1 ¼ teaspoons ground cumin; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; ⅛ teaspoon ground cayenne pepper; ½ teaspoon ground cardamom; ¼ teaspoon ground coriander; ¼ teaspoon ground allspice; 1 tablespoon olive oil; 1 red onion, cut in half and thinly sliced; 1 red, green, or yellow bell pepper, cut into 1" pieces; 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces; ½ cup golden raisins; 1 teaspoon kosher salt; grated zest of one orange; 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained; 1 ½ cups chicken broth; ½ cup orange juice; 1 ½ cups couscous; 3 tablespoons chopped fresh mint

by Beatrice Johnson 2 years ago

4.4 (9)

25 minutes

245.6 kcal

48.1 g carbs

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Description

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Ingredients

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
½ cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint

Directions

1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
2. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Nutrition Facts

serving: 8 servings

calories: 245.6 kcal

carbohydrates: 48.1 g

protein: 8.4 g

saturated fat: 0.3 g

sodium: 263.3 mg

fiber: 5.2 g

sugar: 9.6 g