Moroccan Spiced Couscous With Fruits

Name: Moroccan Spiced Couscous With Fruits
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 lb couscous; 1 cup vegetable stock; 1 pinch saffron thread; 2 ounces dried apricots, roughly chopped; 2 ounces dates, pitted and roughly chopped; 2 ounces raisins; 1 pinch chili powder, preferably Kashmiri chilli powder; 2 tablespoons lemon oil or 2 tablespoons olive oil; 1 lemon, juice of; 14 ounces chickpeas, drained and rinsed; handful fresh mint leaves, roughly chopped; handful fresh coriander leaves, roughly chopped; 2 1/2 ounces sliced almonds; salt and pepper

Submitted by Elmotoo

"I found this at veganfood.net. :)"

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Ready In:: 1hr
Ingredients:: 14
Serves:: 4

ingredients

1 lb couscous
1 cup vegetable stock
1 pinch saffron thread
2 ounces dried apricots, roughly chopped
2 ounces dates, pitted and roughly chopped
2 ounces raisins
1 pinch chili powder, preferably Kashmiri chilli powder
2 tablespoons lemon oil or 2 tablespoons olive oil
1 lemon, juice of
14 ounces chickpeas, drained and rinsed
handful fresh mint leaves, roughly chopped
handful fresh coriander leaves, roughly chopped
2 ¹⁄₂ ounces sliced almonds
salt and pepper

directions

Preheat oven to 400F/200C/400°F Put the couscous in an ovenproof dish. Mix the stock, saffron, apricots, dates and raisins in a saucepan and bring to the boil. Pour the hot stock and fruit over the couscous. Add just enough boiling water to cover the grains, but do not flood them. Set aside for 15 minutes.
Fluff up the couscous with a fork and season it with salt, pepper and chili powder to taste. Drizzle the lemon or olive oil and lemon juice over and add the chickpeas. Mix the ingredients well, then cover the dish.
Bake the couscous for 15 minutes. Fluff up the grains, stir in the mint and coriander and return the couscous to the oven for a further 5 minutes. Meanwhile, dry fry the almonds in a heavy based frying pan over a moderate heat, turning or stirring frequently for 5 minutes until they are golden. Scatter almonds over the couscous and serve immediately.

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Reviews

I made this as written except for stirring in the fresh herbs *right* before serving. I subbed aleppo chili powder from Turkey and Israeli/pearl couscous in place of standard. Wonderful pairing with roasted chicken. This would also work with basmati rice, too! Made for 'Land of Figs and Apricots' tag game. Yum!

COOKGIRl
I awoke quite early this morning and decided that breakfast should be something special as I had plenty of time,lol. Anyway this just really hit my buttons and it made a great morning food. One serving (DH wasn't interested, no surprise). I mixed olive oil and fresh lemon juice and had to use everyday chili powder. It all came out to be a real treat, even using the dry veggie stock mix which I keep as backup. It's not a light dish and it's sugar heavy but it is delicious and a real pleasure. I had a mug of hot apricot tea to go with. My day is off to a great start. Made for: In The Lands of Figs and Apricots in the NA/ME forum.

Annacia