Morrocan Cous Cous

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Morrocan Cous Cous
A fantastic side dish or lunch box idea that is full of flavour!
Prep Time 10 minutes
Cook Time 5 minutes
Prep Time 10 minutes
Cook Time 5 minutes
  1. Place cous cous in a bowl with a pinch of Masterfood Morrocan spice mix
  2. Bring the stock, oil and cinnamon stick to the boil in a large saucepan
  3. Pour stock onto the cous cous, cover and stand for 5 minutes
  4. As soon as the cous cous is cooked, fluff with a fork so it doesn’t stick together
  5. Chop the capsicum into fine dice/very little pieces
  6. Wash and chop spring onions, flat parsley and mint
  7. Chop apricots into small pieces and add to cous cous
  8. Stir in raisins, sunflower seeds, lemon juice and chickpeas to the cous cous
  9. Fold in chopped mint, parsley and spring onions
  10. Serve and enjoy!
Recipe Notes

Mixing bowl
Chopping board
Measuring spoons
Measuring cups

Optional Extras
Instead of using Master foods Moroccan spice place the following spices in a large, heavy bottomed pot over medium heat, toast until fragrant ( 2-3 minutes)
o 1/2 teaspoon ground ginger
o 1/4 teaspoon ground cloves
o 1/8 teaspoon ground cayenne pepper
o 1 ¼ ground cumin
o 1/2 teaspoon ground cardamom
o 1/4 teaspoon ground coriander
o 1/4 teaspoon ground allspice
Other Additions
• Add lemon or orange rind to stock when bringing it to the boil for cous cous
• Use almonds instead of sunflower seeds
• Caramelize 1-2 onions, and add to your cooked cous cous
• Finely slice red/Spanish onions and add to cous cous (raw or lightly sautéed)
• Add 1 teaspoon of minced garlic
• Sprinkle pomegranate aerials over the top of your cous cous before serving

Serve your Cous Cous with:
• Stir fried or BBQ Chicken (cooked in Moroccan spices or not!)
• Strips of lamb or a whole lamb loin pan fried and sliced
• Beef strips or steak pan-fried and sliced
• Roast vegetables
• Slow roasted lamb or beef

Adult Assistance
Boiling the stock and adding to cous cous

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