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.
Moroccan Spiced Couscous
- This is what we'll need.
- In a custard cup mix together the spices. Coriander, Cumin, Salt, Turmeric, Ginger, Cinnamon and pepper. Set aside.
The rest of the story
- In a medium sized sauce pan, heat the Olive Oil. Add the Garlic, Onion and chopped Carrot. Saute' until the onion is soft and translucent, about 5 minutes.
- Pour the Orange Juice and the Water into the saucepan. Raise the heat and bring it to a boil. Remove the pan from the heat. Stir in the Couscous, Peas and the Spice Mixture.
- Almost instantly the Couscous will start to swell as it absorbs the liquid. Cover the pan and let it rest for 5 minutes.
- Fluff it up with a fork and serve!
- Wherever your journey takes you today, I hope it's full of spice! Thanks for stopping by today, my friends. I truly love sharing my journey and my recipes with you all. Journey On! Hugs, Karen, TJG www.thejourneygirl.com takes you right to my website www.facebook.com/thejourneygirl brings you right to my Facebook Page! Be sure to leave a comment. I love hearing from you all!