Fragrant Moroccan Couscous with Chickpeas and Zucchini

Fragrant Moroccan Couscous with Chickpeas and Zucchini

Name: Fragrant Moroccan Couscous with Chickpeas and Zucchini
Total time: 55 min
Yield: 8
Ingredients: 1.25 tsp ground cumin; 0.5 tsp ground ginger; 0.25 tsp ground cloves; 0.125 tsp ground cayenne pepper; 0.5 tsp ground cardamom; 0.25 tsp ground coriander; 0.25 tsp ground allspice; 1 tbsp olive oil; 1 red onion, thinly sliced; 1 bell pepper, cut into 1" pieces; 2 zucchinis, cut into 3/4 inch pieces; 0.5 cup golden raisins; 1 tsp kosher salt; grated zest of one orange; 1 can low sodium garbanzo beans, rinsed and drained; 1.5 cups chicken broth; 0.5 cup orange juice; 1.5 cups couscous; 3 tbsp chopped fresh mint

A delightful Moroccan couscous dish featuring a blend of flavors from chickpeas, zucchini, bell peppers, and raisins, seasoned with orange, mint, and an assortment of toasted spices.

55 min

easy

246kcal

calories

48g

carbohydrates

fat

fiber

protein

263mg

sodium

10g

sugar

Dinner Side Dish Moroccan

Ingredients

1.25 tsp ground cumin

0.5 tsp ground ginger

0.25 tsp ground cloves

0.125 tsp ground cayenne pepper

0.5 tsp ground cardamom

0.25 tsp ground coriander

0.25 tsp ground allspice

1 tbsp olive oil

1 red onion, thinly sliced

1 bell pepper, cut into 1" pieces

2 zucchinis, cut into 3/4 inch pieces

0.5 cup golden raisins

1 tsp kosher salt

grated zest of one orange

1 can low sodium garbanzo beans, rinsed and drained

1.5 cups chicken broth

0.5 cup orange juice

1.5 cups couscous

3 tbsp chopped fresh mint

Directions

Step 1

Heat a large, heavy-bottomed pot over medium heat. Add cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice. Toast until fragrant, about 2 to 3 minutes. Add oil and onion, then cook until softened. Stir in bell pepper and zucchini; cook for 5 minutes. Add raisins, salt, orange zest, and chickpeas.

Step 2

Pour in chicken broth and orange juice. Increase heat to high and bring to a boil. Once boiling, stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and fold in chopped mint.