Earthy and seemingly exotic spices provide the warm, rich flavours of Moroccan cuisine. With instant couscous, canned chickpeas and ripe Ontario Greenhouse tomatoes and cucumbers, it's easy to enjoy a taste of sunny Morocco. The combination of legumes (chickpeas) and grains makes this an ideal vegetarian dish, providing the necessary essential amino acids.
- 1-3/4 cups (425 mL) vegetable or chicken stock
- 1 cup (250 mL) instant couscous
- 1 tbsp (15 mL) olive oil
- 1 Ontario Onion, chopped
- 2 cloves garlic, minced
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1-1/2 tsp (7 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1/4 tsp (1 mL) each cinnamon, cayenne, salt and pepper
- 3 medium Ontario Greenhouse Tomatoes, seeded and chopped
- Half Ontario Greenhouse Cucumber, diced
- 1/2 cup (125 mL) raisins
- 1/4 cup (50 mL) slivered almonds
- 1/4 cup (50 mL) chopped fresh cilantro or flat-leaf parsley
In saucepan or microwave oven bring 1-1/4 cups (300 mL) of the stock to a boil. Pour over couscous in large (preferably wide) heatproof bowl (such as pasta serving bowl); stir, cover and let stand for 5 to 10 minutes.
In large saucepan or deep sauté pan, heat oil over medium heat. Stir in onion and garlic; cook until softened 3 to 4 minutes. Stir in chickpeas, cumin, coriander, cinnamon, cayenne, salt and pepper; cook for 1 minute. Stir in remaining 1/2 cup (125 mL) stock; increase heat and bring to boil. Add tomatoes, cucumber and raisins; cook until heated through and most of the liquid has evaporated, 3 to 4 minutes. To serve, fluff couscous with fork. Spoon chickpea mixture over couscous; sprinkle with almonds and cilantro.
When recipe serves 6:
- Protein: 11.0 grams
- Fat: 6.0 grams
- Carbohydrates: 65.0 grams
- Calories: 358