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Sweet and Savory Moroccan Couscous


  • Author: Vicky & Ruth
  • Yield: 9 cups 1x

Ingredients

Scale
  • 1 1/2 cups couscous
  • 1 3/4  cups veggie broth, you may use water if you don't have broth
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 1/8 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 2 large Spanish onions, sliced
  • 1 cup raisins
  • 1 cup pitted prunes
  • ¼ cup sliced raw almonds or whole almonds chopped

For the Chickpeas

  • 1 15oz can chickpeas, drained and rinsed
  • ½ tsp black pepper
  • ½ tsp sweet paprika
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1/4 tsp salt
  • 1 tbsp extra virgin olive oil

Garnish

  • Pomegranate seeds
  • Chopped parsley 
  • Chopped cilantro

Instructions

  1. Boil broth or water
  2. Place the couscous in a large bowl. Add the salt, coriander, and pepper and mix well. Add the boiling broth or water cover the bowl, set it aside, and let it sit for 15 minutes. 
  3. Heat the olive oil in a large skillet. Sauté the onions over medium heat until golden brown ( 20-25 minutes). Set aside
  4. In the same skillet, cook the sliced almonds over medium-low heat for 2 minutes. Add the raisins and prunes and cook for 3-2 minutes or until the fruit starts to soften and the almonds start to turn golden. Set aside
  5. Combine the chickpeas, black pepper, paprika, turmeric, cumin, and salt in a medium bowl and toss well. Add the olive oil and toss again
  6. Using the same skillet, cook the chickpeas until they are well coated with the spices for about 2 minutes
  7. Fluf the couscous and arrange it on a serving dish. Arrange the onions, raisins, prunes, and almonds all around. Make a well in the middle of the couscous and place the chickpeas. Garnish with chopped parsley and pomegranate seeds

Nutrition

  • Serving Size: 1 cup
  • Calories: 344
  • Sugar: 12.4
  • Sodium: 332
  • Fat: 9.5
  • Saturated Fat: 1.2
  • Unsaturated Fat: 8.3
  • Trans Fat: 0
  • Carbohydrates: 60.2
  • Fiber: 5.3
  • Protein: 8.3
  • Cholesterol: 0