Moroccan Couscous

Moroccan Couscous

by Beatrice Johnson 1 year 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. 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. 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