Moroccan Couscous recipe
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Ingredients
- 1 ¼ teaspoons ground cumin ½ teaspoon ground ginger ¼ teaspoon ground cloves ⅛ teaspoon ground cayenne pepper ½ teaspoon ground cardamom ¼ teaspoon ground coriander ¼ teaspoon ground allspice 1 tablespoon olive oil 1 red onion, cut in half and thinly sliced 1 red, green, or yellow bell pepper, cut into 1\" pieces 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces ½ cup golden raisins 1 teaspoon kosher salt grated zest of one orange 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained 1 ½ cups chicken broth ½ cup orange juice 1 ½ cups couscous 3 tablespoons chopped fresh mint
Nutrition Info
- 245.6 caloriescarbohydrate: 48.1 gcholesterol: : -fat: 2.6 gfiber: 5.2 gprotein: 8.4 gsaturatedFat: 0.3 gservingSize: -sodium: 263.3 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Couscous
Directions
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Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice, gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini, cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
Pour in the chicken broth 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. Fluff with a fork, and fold in chopped mint.