Moroccan Fruity Couscous with chickpeas and toasted pine nuts

fruity Moroccan couscous

This Fruity couscous with Moroccan inspired flavours goes great with bean burgers or felafel and a large dollop of humous.

Finely chop the red pepper ( It really needed 2 peppers but I only one 🙄) and fry the pepper in a little olive oil to char and bring out that roasted pepper flavour.

Whiles the pepper is cooking, put the kettle on ready to pour boiling water over the dish.

Put the charred red pepper and any oil into a large shallow dish and add the chickpeas, raisins, all the spices and the dried couscous – Give it a big stir to mix in the spices and all the ingredients are throughly mixed and then flatten the mix in the dish

Slowly pour the boiling water over the mixture until the water is the same depth as the mxiture.

Give it a final stir and cover with clingflm – This will stop the water evaporating away and allow the couscous to cook and absorb the water. Put to one side for 10 mins.

While the couscous is cooking, toast the pine nuts in a dry frying pan, this will take moments so watch carefully, I managed to slightly burn mine , but they still taste great in a salad.

Now remove the clingfilm and tip the couscous mixture into a cold dish to stop the couscous from over cooking and mix in the toasted pine nuts and the chopped coriander. Drizzle with lime juice and serve.

Adjust the seasoning as required, I tend not to salt food, you may find they need to add salt, pepper and drizzle of olive oil

fruity Moroccan couscous
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Fruity Moroccan couscous with chickpeas and toasted pine nuts

This Fruity couscous with chickpeas and toasted pine nuts with Moroccan inspired spices goes great with bean burgers or felafel and a large dollop of humous.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Moroccan
Servings: 6 people
Calories: 293kcal

Ingredients

  • 2 red peppers – I only had one it really needs 2
  • 200 g couscous
  • 60 g raisins
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 30 g fresh coriander – a handful
  • 240 g cooked chickpeas – a drained tin of chickpeas
  • 1 Limes
  • 50 g pine nuts

Method

  • Finely chop the red pepper ( It really needed 2 peppers but I had only one 🙄) and fry the pepper in a little olive oil to char and bring out that roasted pepper flavour.
  • While the pepper is cooking, put the kettle on ready to pour boiling water over the couscous mixture.
  • Put the charred red pepper and any oil into a large shallow dish and add the chickpeas, raisins, all the spices and the dried couscous – Give it a big stir to mix in the spices and all the ingredients are throughly mixed and then flatten the mix in the dish
  • Slowly pour the boiling water over the mixture until the water is the same depth as the mixture.
  • Give it a final stir and cover with cling film – This will stop the water evaporating away and allow the couscous to cook and absorb the water. Put to one side for 10 mins.
  • While the couscous is cooking, toast the pine nuts in a dry frying pan, this will take moments so watch carefully, I managed to slightly burn mine , but they still taste great in a salad.
  • Now remove the clingfilm and tip the couscous mixture into a cold dish to stop the couscous from over cooking and mix in the toasted pine nuts and the chopped coriander. Drizzle with lime juice and its ready to serve.
  • Adjust the seasoning as required, I tend not to salt food, you may find its some salt, pepper and drizzle of olive oil.

Notes

I tend not to salt food, you may find its some salt, pepper and drizzle of olive oil adds to the flavour

Nutrition

Calories: 293kcal | Carbohydrates: 49g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 435mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1609IU | Vitamin C: 57mg | Calcium: 59mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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