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Moroccan Couscous by CookingClassy

Moroccan Couscous by CookingClassy

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A flavorful, hearty Moroccan Couscous dish that’s packed with roasted vegetables, chickpeas and almonds. It’s perfect for summer and sure to be a hit! Enjoy for a healthy lunch or as a side with fish or chicken for a filling, exciting dinner.

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Yields7 Servings
Prep Time10 minsCook Time22 minsTotal Time32 mins
 1 large red bell pepper, cored and diced
 2 medium carrots, halved through length and sliced fairly thin
 1 small red onion, diced into 1-inch chunks
 1 medium zucchini, halved through the length and sliced
 2 tbsp fresh lemon juice
 1 tsp minced garlic (2 cloves)
 1 tsp ground cumin
 ground coriander
 Saltc
 1 ⅓ cups dry couscous
 1 (14.5 oz) can low-sodium chicken broth
 ½ tsp turmeric
 ½ cup raisins
 1 (14 oz) can chick peas, drained and rinsed
 ½ cup slivered almonds, toasted
 3 tbsp minced fresh cilantro
 2 tbsp minced fresh mint

Ingredients

 1 large red bell pepper, cored and diced
 2 medium carrots, halved through length and sliced fairly thin
 1 small red onion, diced into 1-inch chunks
 1 medium zucchini, halved through the length and sliced
 2 tbsp fresh lemon juice
 1 tsp minced garlic (2 cloves)
 1 tsp ground cumin
 ground coriander
 Saltc
 1 ⅓ cups dry couscous
 1 (14.5 oz) can low-sodium chicken broth
 ½ tsp turmeric
 ½ cup raisins
 1 (14 oz) can chick peas, drained and rinsed
 ½ cup slivered almonds, toasted
 3 tbsp minced fresh cilantro
 2 tbsp minced fresh mint
Moroccan Couscous by CookingClassy

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