Moroccan Cous Cous

• This simple yet amazing dish is a real burst of flavour! Made with protein-rich chickpeas, roasted vegetables, toasted almonds, raisins and an aromatic dressing.
• Delicious, colourful, fragrant and nutritious!
• Light and tasty served either warm or cold. It can be eaten as a main course or served with tofu or meat roasts.
• You can replace vegetables, almonds and raisins according to your liking.
• Easy to make.
• Vegan.

Organic Wholemeal Couscous 1kg (Sussex Wholefoods)

165g Couscous

Organic Raisins 1kg (Sussex Wholefoods)

60g Raisins

Flaked Almonds 500g (Sussex Wholefoods)

40g Almonds

Organic Chickpeas 1kg (Sussex Wholefoods)

140g Cooked Chickpeas

Organic Pure Bouillon Powder 250g (Sussex Wholefoods)

0.25tsp Bouillon Powder

Greek Extra Virgin Olive Oil 1 Litre (Attis)

4tbsp Olive Oil

Organic Lemon Juice 200ml (Biona)

3tbsp Lemon Juice

Organic Garlic Powder 100g (Sussex Wholefoods)

0.5tsp Garlic Powder

Organic Turmeric Powder 100g (Sussex Wholefoods)

a pinch of Turmeric

Organic Cumin Powder 100g (Sussex Wholefoods)

0.25tsp Cumin Powder

True Cinnamon Powder 250g (Sussex Wholefoods)

a pinch of Cinnamon

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5-1tsp Salt

Other Ingredients

• 1 large carrot
• 1 red pepper
• 1 courgette
• 1 red onion
• fresh parsley
• fresh mint
• 300ml water

Method

1. Preheat the oven to 180°C.
2. Chop your carrots, red pepper, zucchini and red onion into desired shapes, coat with 1tbsp olive oil and bake for 35 minutes.
3. Lightly toast the almonds in a frying pan until they’re golden brown. 
4. In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, turmeric, garlic, cumin, cinnamon and salt, and mix well.
5. Mix 300ml boiling water with bouillon powder and add couscous and raisins. Cover and leave to stand for 5 minutes.
6. Chop your herbs.
7. Fluff the couscous with a fork and add roasted vegetables, chickpeas, almonds and herbs. Pour over the dressing and mix together until well combined.