Moroccan Spiced Cous Cous
Maintaining an interesting week-day lunch is hard, and if you (like me) try to steer away from sandwiches then I imagine cous cous, bulgur wheat and quinoa are your best friends. This is my interpretation of that classic supermarket Moroccan spiced cous cous.
Ingredients
½ red onion
40g raisins
200g cous cous
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground cinnamon
¼ ground ginger
½ tsp ground coriander
Pinch of paprika
Pinch of chilli flakes
½ tsp garlic purée
Juice of ½ a lemon
1 tbsp runny honey
400ml boiling water
1 vegetable stock cube
1 medium carrot, grated
60g cucumber
60g roasted red pepper
Handful of chopped parsley
20g flaked almonds
Method
Finely chop the red onion and add to a bowl with the raisins and dry cous cous.
Add turmeric, cumin, cinnamon, ground ginger, ground coriander, paprika, chilli flakes, garlic purée, honey and lemon juice to the same bowl. Season well. Mix the ingredients in the bowl.
Boil a kettle and add a stock cube to a measuring jug. Pour in the boiling water and stir until the stock has fully dissolved. Then, pour the stock into the cous cous bowl and cover. Leave until the moisture is fully absorbed (approximately 10 minutes).
Meanwhile, grate the carrot and dice the cucumber into small ½cm cubes and chop roasted red pepper into similar size pieces.
Once the cous cous has absorbed all the moisture, mix in the carrot, cucumber and roasted red pepper. Add chopped parsley and flaked almonds then season to taste. Mix well before serving.
Enjoy!
