Five-Spice Moroccan Coucous Salad

Name: Five-Spice Moroccan Coucous Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup peanut oil; 0.25 tsp turmeric; 0.25 tsp ground cinnamon; 0.25 tsp ground ginger; 0.25 tsp ground cumin; 0.25 tsp cayenne pepper; 1.5 cup instant couscous; 2.5 cup vegetable stock; 2 tbsp orange juice; 1 tsp brown sugar; salt; 415 g can chickpeas; 1 small red onion; 0.5 large red capsicum; 0.333 cup dates; 0.25 cup raisins; 2 tbsp minced fresh coriander; 2 tbsp unsalted peanuts

A salad of chickpeas, couscous and orange juice, seasoned with turmeric and cinnamon and simmered on the stove. Finish with coriander and peanuts.

30 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
2
Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside. In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
3
The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.