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Moroccan Couscous

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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