Moroccan Couscous
1 ½ Cups Couscous
1 ¼ teaspoon Ground Cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
1/8 teaspoon cayenne pepper
¼ teaspoon Coriander
¼ teaspoon Allspice
1 Tablespoon Olive Oil
½ Red Onion finely chopped
½ Red Capsicum finely chopped
1 carrot finely sliced into small sticks
3 – 4 dried tomatoes (chopped finely)
1 ½ cups chicken or vegetable stock
½ cup orange juice
I ground all the spices together in a mortar and pestle. Gently toast all the spices over a medium heat for 2 – 3 minutes. Add oil and onion and gently cook for 2 minutes. Add other vegetables, cook for 2 minutes.
Add salt, Pepper, chicken stock and orange juice. Bring to boil. Add couscous. Remove from heat and cover. Leave for 5 minutes then fluff with a fork.
We also added a couple of floweret’s of broccoli, and stirred in a fresh tomato (chopped) once it was cool, as we like to eat this as a salad. And a couple of dried apricots chopped finely.
