Moroccan Spiced Couscous with Fruits
Chickpeas, couscous and apricots come together in this side dish, fragrant with saffron and chilli and baked in the oven.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 1
Preheat oven to 400F/200C/400°F 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
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
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
