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Moroccan Spiced Couscous With Fruits

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Ingredients

Adjust Servings:

	1 lb couscous
	1 cup vegetable stock
	1 pinch saffron thread
	2 ounces dried apricots, roughly chopped
	2 ounces dates, pitted and roughly chopped
	2 ounces raisins
	1 pinch chili powder, preferably kashmiri chilli powder
	2 tablespoons lemon oil or 2 tablespoons olive oil
	1 lemon, juice of
	14 ounces chickpeas, drained and rinsed
	handful fresh mint leaves, roughly chopped
	handful fresh coriander leaves, roughly chopped
	2 1/2 ounces sliced almonds
	salt and pepper

Nutritional information

775.3

Calories

99 g

Calories From Fat

11.1 g

Total Fat

1 g

Saturated Fat

0 mg

Cholesterol

337.4 mg

Sodium

147.8 g

Carbs

15.6 g

Dietary Fiber

27.1 g

Sugars

24.7 g

Protein

288g

Serving Size

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Moroccan Spiced Couscous With Fruits

Name: Moroccan Spiced Couscous With Fruits
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 1; : 1; : 2; : 2; : 2; : 1; : 2; : 1; : 14; : 2 1/2

Features:

Cuisine:

American

I made this as written except for stirring in the fresh herbs *right* before serving. I subbed aleppo chili powder from Turkey and Israeli/pearl couscous in place of standard. Wonderful pairing with roasted chicken. This would also work with basmati rice, too! Made for 'Land of Figs and Apricots' tag game. Yum!

80 min
Serves 4
Easy

Ingredients

1
1
1
2
2
2
1
2
1
14
2 1/2

Directions

Moroccan Spiced Couscous With Fruits, I found this at veganfood net :), I made this as written except for stirring in the fresh herbs *right* before serving I subbed aleppo chili powder from Turkey and Israeli/pearl couscous in place of standard Wonderful pairing with roasted chicken This would also work with basmati rice, too! Made for ‘Land of Figs and Apricots’ tag game Yum!, I awoke quite early this morning and decided that breakfast should be something special as I had plenty of time, lol Anyway this just really hit my buttons and it made a great morning food One serving (DH wasn’t interested, no surprise) I mixed olive oil and fresh lemon juice and had to use everyday chili powder It all came out to be a real treat, even using the dry veggie stock mix which I keep as backup It’s not a light dish and it’s sugar heavy but it is delicious and a real pleasure I had a mug of hot apricot tea to go with My day is off to a great start Made for: In The Lands of Figs and Apricots in the NA/ME forum

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Steps

1 Done	Preheat Oven to 400f/200c/400f Put the Couscous in an Ovenproof Dish. Mix the Stock, Saffron, Apricots, Dates and Raisins in a Saucepan and Bring to the Boil. Pour the Hot Stock and Fruit Over the Couscous. Add Just Enough Boiling Water to Cover the Grains, but Do not Flood Them. Set Aside For 15 Minutes.
2 Done	Fluff Up the Couscous With a Fork and Season It With Salt, Pepper and Chili Powder to Taste. Drizzle the Lemon or Olive Oil and Lemon Juice Over and Add the Chickpeas. Mix the Ingredients Well, Then Cover the Dish.
3 Done	Bake the Couscous For 15 Minutes. Fluff Up the Grains, Stir in the Mint and Coriander and Return the Couscous to the Oven For a Further 5 Minutes. Meanwhile, Dry Fry the Almonds in a Heavy Based Frying Pan Over a Moderate Heat, Turning or Stirring Frequently For 5 Minutes Until They Are Golden. Scatter Almonds Over the Couscous and Serve Immediately.