Moroccan Style Couscous
- 125 ml Safflower Oil
- 1/4 teaspoon Tumeric
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon freshly Ground Ginger
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne
- 375g Cooked Couscous
- 400ml Vegetable Stock
- 100ml Orange Juice
- 1/2 teaspoon Dark Brown Sugar
- 1/4 teaspoon peanut butter (pref smooth)
- Pinch of Salt
- 1 small White Onion, chopped v.finely
- 1 small Green Bell Pepper, cut into 1/4″ pieces
- 1 small Yellow Bell Pepper, ” ” ” ” ” “
- 1 cup Raisins
- Cook Couscous, as per instructions in a medium saucepan. Lower heat when cooked & fluffy.
- Add a quarter of the Safflower Oil and mix through, then add Cayenne, Cinnamon, Ginger, Cumin & Tumeric, mix through with a wooden spoon and cook on a medium heat until couscous is fragrant (1-2mins), be careful not to burn Couscous, or let it sick to the bottom of the pan.
- Stir in Vegetable Stock and bring to the boil, then reduce to a low heat until liquid is fully absorbed (around 5 mins), then remove from the heat and let stand for 5 minutes.
- In a separate small pan heat half of the remaining oil and cook the onion for around 2 minutes, add the bell peppers and cook for 1 further minute and add to the couscous.
- In a small bowl combine remaining Oil & Peanut Butter mix with a fork until loosely combined, then add Orange Juice, Brown Sugar & pinch of Salt.
- Add Raisins to Couscous, then mix in the Oil mixture / dressing and toss the mixture gently to combine the ingredients.