Name: Moroccan Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Western
Ingredients: 250g (9oz) couscous; ½ teaspoon each of ground cumin, ground coriander; ¼ teaspoon ground cinnamon; 2 tablespoons olive oil; Juice of ½ lemon; 1 x 400g (approx 1lb) can of chickpeas, drained and rinsed; 40g (1½ oz) chopped dried apricots; 40g (1½ oz) sultanas; 40g (1½ oz) pistachios; a handful each of parsley and coriander, finely chopped

Moroccan Couscous

Print Recipe

A tasty side dish, packed with texture and colour.

Barely tweaked from a River Cottage recipe by Hugh Fearnley-Whittingstall.

Author: Rachel Page
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: 4 1x
Category: Sides
Method: Hob
Cuisine: Western

Ingredients

Scale

250g (9oz) couscous
½ teaspoon each of ground cumin, ground coriander
¼ teaspoon ground cinnamon
2 tablespoons olive oil
Juice of ½ lemon
1 x 400g (approx 1lb) can of chickpeas, drained and rinsed
40g (1½ oz) chopped dried apricots
40g (1½ oz) sultanas
40g (1½ oz) pistachios
a handful each of parsley and coriander, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Cook the couscous according to the instructions on the packet, adding the ground cumin, coriander and cinnamon to the cooking water.
Once cooked, fork the olive oil, lemon juice, salt and pepper through the couscous.
While still warm, toss with all of the remaining ingredients.
Check the seasoning and add a little more olive oil if needed.

Keywords: easy, quick, summer

Find it online: https://marmaladeandme.com/moroccan-couscous/