Wednesday, October 30, 2013

Fruity Moroccan couscous

A potluck go-to, I have been tweaking this recipe over the years and finally settled on one inspired by Chef Michael Smith's which adds subtle hints of spices for a more complex flavour. 

Fruity Moroccan couscous

1 can chickpeas, drained
1 cup couscous
2 tablespoons olive oil
1 onion, very finely chopped 

2 cloves garlic, very finely chopped
About 1cm-thick piece of ginger, grated
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup raisins or dried cranberries
1/2 cup dried apricots, chopped

1 red capsicum, chopped 
2 cups orange juice
1 lemon, zest and juice
Salt and pepper to taste
1 handful coriander leaves, chopped (for garnish)

1. In a large pan, heat olive oil and saute onion, garlic, ginger. Add the spices and saute till onions are translucent and spices fragrant. 
2. Throw in all the other ingredients. Bring to a simmer then lower heat and cover the pan. Cook until couscous absorbs the liquid (about 10-15min). Turn off heat and leave to rest for 5 mins. Use a fork and fluff up the couscous. 
3. Garnish with chopped coriander.

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