Ingredients
Serves: 4
- Couscous
- 1 cup quick cooking couscous
- 1/4 cup raisins
- 1 1/4 cup boiling chicken or vegetable stock
- Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- Salad
- 1 carrot, grated
- 1/2 red capsicum, finely diced
- 1/4 red onion, finely diced
- 1 cup tinned chick peas, rinsed and drained
- 2 tablespoons flat leaf parsley, chopped
Directions
Preparation:20min ›
Cook:5min ›
Ready in:25min
- Mix the couscous with the raisins in a bowl then pour over the boiling stock. Cover with a tea towel, plate or cling wrap to seal in the steam then let sit for 5 minutes.
- Place the oil, lemon juice, garlic, spices and salt in a jar with a lid or a martini shaker then shake to mix.
- Fluff the couscous with a fork to separate the grains then stir in the carrot, capsicum, onion, chick peas and parsley. Pour over the dressing then toss together until well combined.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
Fantastic. I have tried other versions of Moroccan couscous with raisins, but found them overpoweringly sweet and tangy. This one has a nice mellow spiciness and makes a great side dish that is simple to prepare and also versatile; while I haven't messed with the dressing, the "salad" part is very adaptable to what you have on hand. Just tried finely diced carrot and red onion, and added a pinch of fresh rosemary because I didn't have parsley or capsicum. It was great. A great lunch the next day on a bed of baby spinach. - 02 Mar 2015
Fabulous recipe. Have made a few times.quick easy to make and plenty to feed a crowd.even better the next day.economical as well - 20 Mar 2014