Quick Moroccan Couscous
The traditional way to cook couscous involves multiple steamings and takes over an hour. Dry couscous available at most supermarkets is ready in about 10 minutes, and this recipe proves that it’s delicious too. Enjoy with grilled chicken or fish.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Side dishes, Vegetarian, Vegan, Wheat, Quick & Easy, Affordable
Active time
15 minutesTotal time
15 minutesYield
6 servingsNutrition
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Ingredients
1 cup dry couscous (preferably whole wheat)
1 teaspoon cumin
1 teaspoon harissa paste
1 tablespoon tomato paste
1 medium red onion, finely chopped
1 medium cucumber, finely chopped
6 medium tomatoes, finely chopped
1 bunch of fresh mint, finely chopped
1 bunch of fresh cilantro, finely chopped
1 bunch fresh flat-leaf, finely chopped
3 tablespoons olive oil
Zest and juice from 1 lemon
Sea salt to taste
Freshly ground black pepper
Instructions
- Place the couscous, cumin and harissa in a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Cover the bowl and leave for about 10 minutes until the water has been absorbed.
- Mix the couscous up with a fork and stir in the tomato paste until well coated. Add all of the chopped vegetables and herbs and mix well. Stir in the olive oil, lemon zest and lemon juice. Season to taste with salt and pepper.
Recipe and photo courtesy of Positively Good for You.
Nutrition
Calories: 220Fat: 8g
Saturated Fat: 1g
Sodium: 350mg
Carbohydrate: 34g
Fiber: 4g
Protein: 6g
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