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    Moroccan Fruit and Nut Couscous Recipe

     Moroccan Fruit and Nut Couscous Recipe. Today I’d like to share another one of my family’s current favourite dishes – Moroccan Fruity Couscous. This is such a pretty dish, full of flavour and ready in just 20 minutes!

    It makes a lovely summer weekend lunch or speedy weeknight supper. It’s equally delicious served hot or cold, making it perfect for al fresco dining, picnics and buffets. As a main meal, we love to serve it with strips of warm pitta or garlic bread, some baby salad leaves and a large dollop of hummus. Moroccan-spiced or roasted red pepper hummus is especially good!


    INGREDIENTS Moroccan Fruit and Nut Couscous Recipe

    1. 245 g / 1⅓ cups couscous, preferably whole wheat
    2. 8 sun-dried tomatoes in olive oil drained and sliced
    3. 8 dried apricots chopped
    4. 30 g / 3 TBSP dried cranberries or sultanas
    5. 480 ml / 2 cups boiling hot vegetable stock (broth)
    6. 1 TBSP olive oil divided
    7. 1 medium onion (140g) finely chopped
    8. 2-3 garlic cloves minced
    9. 1 bell pepper (190g) deseeded and diced (or use a mix of different coloured pepper pieces to make it extra vibrant!)
    10. 1 medium courgette (zucchini) (240g) quartered lengthwise and sliced
    11. 1 tsp ground cumin
    12. ½ – 1 tsp sweet paprika
    13. ½ tsp ground cinnamon
    14. ¼ tsp ground ginger
    15. ¼ tsp ground turmeric
    16. small handful of fresh coriander leaves (cilantro)or parsley roughly chopped
    17. salt to taste
    18. Garnish
    19. 4 TBSP toasted flaked almonds
    20. 2 TBSP toasted sesame seeds

    Moroccan Fruit and Nut Couscous Recipe INSTRUCTIONS:

    • Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil (or oil from the jar of sun-dried tomatoes) and fluff up with a fork.
    • Meanwhile, heat ½ TBSP oil in a large frying pan (skillet) on medium heat and cook the onion, garlic, bell pepper and courgette for a couple of minutes. Stir in the dried spices, reduce the heat to medium-low and continue cooking for 5 minutes. If the vegetables start to stick, add a splash of water to the pan.
    • Once ready, tip the couscous into the pan along with the fresh herbs. Gently stir through to combine. Season with salt, to taste.
    • Divide between four bowls. Sprinkles on the nuts and seeds and serve.
    • Any leftovers can be stored in the fridge for three days. They’re great for packing into lunchboxes as an alternative to sandwiches. Be sure to add a dollop of hummus to the bowl. It helps the couscous stick together!

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