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Moroccan Couscous

on November 22, 2011


  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 red, green, or yellow bell pepper, cut into 1-inch pieces
  • 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
  • 1/2 cup golden raisins
  • 1 teaspoon kosher salt
  • grated zest of one orange
  • 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice
  • 1 1/2 cups couscous
  • 3 tablespoons chopped fresh mint


  1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice. Gently toast until fragrant (about 2 to 3 minutes).
  2. Stir in oil and onion, cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes.
  3. Stir in raisins, salt, zest, and garbanzos.
  4. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When mixture is boiling, stir in couscous and remove from heat; cover, and let stand 5 minutes.
  5. Fluff with a fork, and fold in chopped mint.

Source: Recommended by Hasan Dudar.


Couscous is a type of North African semolina made from crushed durum wheat.


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