I have been making this recipe for Couscous for well over 20 years, so I guess you could say it’s a keeper! In case you’re not familiar with couscous, it’s really just a type of tiny pasta made from semolina, almost granular in size. It cooks and is ready to eat in 10 minutes so adding it to busy weeknight meals is a bonus. This recipe is full of delightfully aromatic spices typical of Morocco and countries of the Middle East. Adding peas and carrots means you’re getting some tasty vegetables too. I find it goes really well with baked fish or chicken. Oh, and my kids really loved it! I’m certain my vegetarian friends will enjoy it too.
Now, doesn’t that look amazing? Great pop of Turmeric color and loads of mouthwatering seasoning.