This recipe is nicely tasty and great with a tagine or is fine on its own. If you have some ras-el-hanout on hand you could use an equivalent amount of that instead of all the individual spices. Serve the couscous with slivered almonds.
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 capsicum, cubed
2 zucchinis, cubed
1/2 cup sultanas
1 teaspoon salt
1 orange, grated zest
1 (410g) tin chickpeas, rinsed and drained
1 1/2 cups (375ml) chicken stock
1/2 cup (60ml) orange juice
1 1/4 cups couscous
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Directions Preparation:30min › Cook:25min › Extra time:55min › Ready in:1hour50min
Place a large heavy bottomed saucepan over medium heat. Dry cook the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice until fragrant, about 2 to 3 minutes.
Stir in oil and onion; cook until softened. Stir in the capsicum and zucchini; cook for 5 minutes. Stir in the sultanas, salt, orange zest and chickpeas.
Pour in the stock and orange juice; turn heat to high and bring to a boil. When the mixture is boiling stir in the couscous and remove from heat; cover and let stand 5 minutes.
For a vegetarian option swap the chicken stock for vegetable stock.