Spicey Moroccan couscous

INGREDIENTS

Roasted Vegetables

2 tablespoons extra virgin olive oil

½ red pepper (small chunks)

1/2 red onion (small chunks)

1 small courgette (small chunks)

1/2 tsp salt

Extra Ingredients

1 cup grated carrot

1 cup canned chickpeas

1/2 cup of fresh coriander (chopped)

1/2 cup fresh mint (chopped)

1/2 cup fresh parsley (chopped)

Pinch salt

1/2 cup toasted flaked almonds

1/2 cup pomegranate seeds

Seasoned Couscous

1 cup dried couscous

¼ cup raisins

1.25 cups of boiling water

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1 tsp turmeric

1 tsp black pepper

2 cloves garlic (grated)

2 tbsp lemon juice

1 tbsp extra virgin olive oil

METHOD

Scatter the red pepper, red onion and courgette on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 180℃

Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water. Pour over the dried cous cous and raisins (in a large mixing bowl). Cover with clingfilm and leave to stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.

Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.

Scatter over the almonds, pomegranate, remaining herbs and serve.

link: https://www.bosh.tv/recipes/quick-and-easy-moroccan-couscous

youtube: https://www.youtube.com/watch?v=MrhadmHccDw&feature=youtu.be

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