Moroccan couscous

    55 min

    This dish is great served with Lamb Tagine and Cucumber Raita.

    370 people made this

    Serves: 8 

    • 1 1/4 teaspoons ground cumin
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/8 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground allspice
    • 1 tablespoon olive oil
    • 1 red onion, cut in half and thinly sliced
    • 1 red, green, or yellow pepper, cut into 2cm pieces
    • 2 courgette, halved lengthways and cut into 1cm pieces
    • 80g sultanas
    • 1 teaspoon sea salt
    • grated zest of one orange
    • 1 (400g) tin chickpeas, rinsed and drained
    • 350ml chicken stock
    • 125ml orange juice
    • 260g couscous
    • 3 tablespoons chopped fresh mint

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    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 pepper and courgette; saute for 5 minutes. Stir in the sultanas, salt, zest and chickpeas.
    2. Pour in the chicken stock and orange juice; turn heat to high and bring to the 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.

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    Reviews in English (98)


    Lovely recipe. I prefer the courgette and pepper to be about the same size as the chick peas, but otherwise lovely.  -  01 Nov 2011


    loved this dish, will cook it when we have guests I'm sure they will be impressed and think I can cook!  -  17 Mar 2012


    Once you have all the ingredients it is really simple to make and tastes great  -  09 Sep 2012