couscous

Aromatic Moroccan couscous recipe

Quick and easy for supper – and just as good the next day as part of a veggie lunchbox

By , 06 January 2017
Aromatic Moroccan couscous recipe
  • Ready in: 20 mins
  • Serves: 6
  • Price: 67p per serving
Nutritional Info
Each 273g serving contains
  • Cals 423
    21%
  • Fat 12.6
    18%
  • Sat Fat 1.4
    7%
  • Sugar 13.4
    15%
  • Salt 0.55
    9%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 649kJ/155kcal.
Ingredients
  • 50g pine nuts
  • 50g pumpkin seeds
  • 500g Asda Frozen Mixed Vegetables
  • 215g can chickpeas
  • 2 tbsp olive oil
  • 4 spring onions
  • 1 clove garlic
  • 1 level tbsp ground cumin
  • 1 level tbsp ground coriander
  • 1 level tbsp ground ginger
  • 1 level tbsp paprika
  • 300g couscous
  • 1 reduced-salt vegetable stock cube
  • 150g chopped dried apricots
Method
  • Dry-fry 50g pine nuts and 50g pumpkin seeds on a medium heat until lightly toasted. Set aside.

  • In a pan of water, boil 500g Asda Frozen Mixed Vegetables for 3-4 mins.

  • Add a 215g can chickpeas, rinsed and drained, and boil for 1 min more. Drain and set aside, then dry the pan.

  • Heat 2tbsp olive oil in the pan and cook 4 spring onions, trimmed and sliced, and 1 clove garlic, crushed, for 2 mins.

  • Stir in 1 level tbsp each ground cumin, ground coriander, ground ginger and paprika, along with 300g couscous.

  • Add 425ml boiling water then crumble in 1 reduced-salt vegetable stock cube.

  • Return cooked chickpeas and veg to pan, plus 150g chopped dried apricots. Cover with the lid and set aside for 5 mins.

  • Stir with a fork to fluff up the grains, and heat through for a further minute.

  • Scatter over the toasted pine nuts and pumpkin seeds, then serve immediately.