Vegan Quick & Easy Moroccan Couscous Bosh TV

Quick and Easy Moroccan Couscous

  • Super simple
  • 0:25 m
  • 21 ingredients

We're such fans of this Moroccan staple that we could easily start a two-man appreciation society for couscous. We'd call it "Club Couscous" (please DM us for details). There's just so much to love about it: healthy, easy and hearty. We're smitten. It also stores really well, so a bit for a mid-week vegan lunch superstar. An absolutely brilliant choice for a speedy vegan lunch!

Serves: 4

Ingredients

For the roasted vegetables

  • 2 tbsp extra virgin olive oil
  • ½ bell pepper - cut into small chunks
  • ½ red onion - cut into small chunks
  • 1 courgette - cut into small chunks
  • salt to taste

For the seasoned cous cous

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp pepper
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 120g dried couscous
  • 60g raisins
  • 300ml boiling water
  • ½ tsp ground cinnamon
  • 2 garlic cloves minced

For the extra ingredients

  • 120g carrots grated
  • 1 x 400g can of chickpeas drained
  • 50g fresh coriander
  • 50g fresh mint
  • 50g fresh parsley
  • 50g toasted flaked almonds
  • 50g pomegranate seeds
  • salt to taste

Before you start

Preheat oven to 180℃, fan setting | Baking tray | Large mixing bowl | Whisk | Grater | Cling film

Step 1

Cook the veggies

  • Scatter the red pepper, red onion and courgette on a baking tray
  • Drizzle with the olive oil and sprinkle over the salt, then bake for 20 minutes

Ingredients

  • 2 tbsp extra virgin olive oil
  • ½ bell pepper - cut into small chunks
  • ½ red onion - cut into small chunks
  • 1 courgette - cut into small chunks
  • salt to taste

Step 2

Meanwhile, make the couscous

  • In a large mixing bowl, whisk together the cumin, coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water
  • Stir through the dried couscous and raisins
  • Cover with cling film and leave to stand for 10 minute
  • Once soaked and cooled slightly, fluff up the grains with a fork
  • Drain the chickpeas and add to the bowl, along with the grated carrot and chopped fresh herbs (reserving some herbs for the top)
  • Give everything a good stir

Ingredients

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp pepper
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 120g dried couscous
  • 60g raisins
  • 300ml boiling water
  • ½ tsp ground cinnamon
  • 2 garlic cloves minced
  • 120g carrots grated
  • 1 x 400g can of chickpeas drained
  • 50g fresh coriander
  • 50g fresh mint
  • 50g fresh parsley

Step 3

Time to serve

  • Scatter over the almonds, pomegranate, remaining chopped herbs and serve

Ingredients

  • 50g toasted flaked almonds
  • 50g pomegranate seeds
  • salt to taste