Moroccan Couscous by Geneviève O’Gleman
Moroccan Couscous by Geneviève O’Gleman

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 375 mL (1 ½ cups) whole wheat couscous
  2. 30 mL (2 tbsp.) ras el hanout, divided
  3. 1 red onion
  4. 1 red bell pepper
  5. 2 carrots
  6. 2 stalks celery
  7. 7.5 mL (½ tbsp.) olive oil
  8. 1 can (540 mL) chickpeas
  9. 1 lemon
  10. Freshly ground pepper (to taste)
  11. Fleur de sel (to taste)

Directions

  1. Bring water to a boil.
  2. Pour 500 mL (2 cups) boiling water into a large bowl. Add couscous and 15 mL (1 tbsp.) ras el hanout. Stir, cover bowl with a plate and let stand for 10 minutes.
  3. Meanwhile, chop onion and bell pepper. Thinly slice carrots diagonally and slice celery.
  4. Heat oil in a large non-stick skillet set over medium-high heat. Add all vegetables and cook for 7–8 minutes, stirring occasionally until browned but still crunchy.
  5. Meanwhile, rinse and drain chickpeas. Cut lemon into wedges. Fluff couscous with a fork.
  6. Add chickpeas and remaining ras el hanout to skillet. Cook for 2 minutes, stirring to coat.
  7. Divide couscous between 4 bowls and add chickpea mixture.
  8. Top with a drizzle of olive oil, crushed pepper and fleur de sel. Add a lemon wedge and serve. Can be eaten hot or cold.
Keeps in the refrigerator for 5 days. Do not freeze.

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