Steps to Prepare Moroccan Couscous Salad Recipe

Moroccan Couscous

Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous.

Recipe Summary Moroccan Couscous

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

Ingredients | Moroccan Couscous Salad Recipe

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

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.

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.

Info | Moroccan Couscous Salad Recipe

prep: 30 mins cook: 25 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Moroccan Couscous

Side Dish, Vegetables, Squash, Summer Squash,