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Moroccan Couscous
Moroccan Couscous
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Savor the flavors of Morocco with couscous, chickpeas, zucchini, bell peppers, and raisins, infused with orange, mint, and fragrant toasted spices.
Ingredients:
  • 1.25 teaspoons ground cumin
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.125 teaspoon ground cayenne pepper
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon ground allspice
  • 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
  • 0.5 cup golden raisins
  • 1 teaspoon kosher salt
  • grated zest of one orange
  • 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
  • 1.5 cups chicken broth
  • 0.5 cup orange juice
  • 1.5 cups couscous
  • 3 tablespoons chopped fresh mint
Instructions:
  • Heat a large, heavy bottomed pot over medium heat. Add cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; toast gently until fragrant, about 2 to 3 minutes. Add oil and onion, cook until softened. Mix in bell pepper and zucchini; cook for 5 minutes. Add raisins, salt, zest, and chickpeas.
  • Combine chicken broth and orange juice in a pot. Increase heat to high and bring it to a boil. Once boiling, add couscous, remove from heat, cover, and allow it to sit for 5 minutes. Fluff with a fork and gently mix in chopped mint.

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