Moroccan Couscous

KCAL	PRO	CARB	FAT	FIBER
326	12.1g	56.5g	4.6g	10.8g

Makes 3 portions

Red Pepper 1 large

Couscous 3.5 oz or 100 grams, dry

Water 4 fl oz or 120ml

Carrot 1 large

Red Onion 1 small

Frozen Peas 2.6 oz 75 grams

Garlic Cloves 3 cloves

Fresh Coriander handful, chopped

Raisins 1.4 oz or 40g

Chickpeas 1/2 can drain + washed

Olive Oil 1 tsp

Paprika 1 tsp

Turmeric 1/4 tsp

Cumin 1 tsp

Cinnamon 1/4 tsp

Cayenne Pepper 1/4 tsp

Method

Peel and chop the onion, chop the pepper, grate the garlic, and peel and grate the carrot before adding them to a pot on low to medium heat with the olive oil. Cook the veg mixture for 5 minutes before adding the frozen peas and the spice mixture.

As the veg mixture is cooking, measure out the couscous, and the spice mixture and boil the water in the kettle. Add the spice mixture and cook for another 3 to 5 minutes.

After 5 minutes, toss in the water and stir well before adding the couscous. Give the pot a stir before taking it off the heat and covering the pot with a lid.

Leave it for 5 minutes to allow for the couscous to absorb all of the liquid. After the 5 minutes, fluff the couscous with a fork and toss in the raisins before serving.

This north African-inspired dish is bursting with flavors and different textures. This salad can be served as a stand-alone meal/snack or combined with a protein source such as chicken to ensure you hit your protein targets.

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