Recipe in collaboration with Esther Samson
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 2-4 servings
Delicious and nutritious, this North African-inspired couscous will delight palates in search of the exotic. Fragrant with ras-el-hanout spices, this dish is enhanced by the final touch of our Marrakesh Lemon sauce from our Accent Sauce Collection. Vegetarian, this recipe proves that it's possible to have an explosion of flavours even without meat!
INGRÉDIENTS
- 750 ml (3 cups) couscous cooked according to manufacturer's instructions
- 1 red bell pepper, chopped
- 1 zucchini, cut into 5mm slices
- 1 red onion, finely chopped
- 250 ml (1 cup) canned chickpeas, drained, rinsed and drained
- 15 ml (1 tablespoon) ras-el-hanout spices. Substitution: 1 tsp cumin powder, 1 tsp coriander powder, ¼ tsp ground cinnamon, ¼ tsp salt
- A drizzle of Maison Orphée's Extra Virgin Olive Oil
- 45 ml (3 tablespoons) currants
- Maison Orphée's Lemon Marrakesh Accent Sauce, for garnishing
- Fresh parsley, for garnish
- Slivered almonds, for garnish
PRÉPARATION
- Preheat the oven to 425°F (220°C).
- Spread the peppers, zucchini, onions and chickpeas on a baking sheet. Add ras-el-hanout spices and a drizzle of olive oil. Season with salt and pepper and mix well. Bake for 15-20 minutes.
- Mix the couscous with the raisins and the vegetable and chickpea mix. Top with Marrakesh Lemon Accent Sauce, parsley and almonds.
Enjoy this couscous dish piping hot for a comforting meal, or savour it cool. And here's a pro tip: keep the bottle of Marrakesh Lemon Accent Sauce on the table for an extra burst of flavour whenever you desire!
Crédits photo : Pub Photo