| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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- 3 cups vegetable or chicken stock
- 1 cinnamon stick
- 3 tablespoons of olive oil
- 3 cups couscous
- 1 red green, or yellow capsicum
- 1 cup dried apricots
- 1 cup raisins
- Juice of 1 lemon or orange
- 1 400 g tin chickpeas drained and rinsed
- 10 stalks of spring onions
- 1 bunch of chopped flat parsley
- 1 bunch of chopped fresh mint
- 1 cup of sunflower seeds/almond flakes
Ingredients
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- Place cous cous in a bowl with a pinch of Masterfood Morrocan spice mix
- Bring the stock, oil and cinnamon stick to the boil in a large saucepan
- Pour stock onto the cous cous, cover and stand for 5 minutes
- As soon as the cous cous is cooked, fluff with a fork so it doesn’t stick together
- Chop the capsicum into fine dice/very little pieces
- Wash and chop spring onions, flat parsley and mint
- Chop apricots into small pieces and add to cous cous
- Stir in raisins, sunflower seeds, lemon juice and chickpeas to the cous cous
- Fold in chopped mint, parsley and spring onions
- Serve and enjoy!
Equipment
Mixing bowl
Knife
Chopping board
Measuring spoons
Measuring cups
Pot
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