Moroccan Vegetable Couscous

Ingredients

• Durum wheat semolina couscous300 g
• Pre-cooked chickpeas (drained weight)240 g
• Medium zucchini2 pieces
• Medium carrots2 pieces
• Yellow or red bell pepper1 piece
• Yellow onion1 piece
• Extra virgin olive oil40 ml
• Ground cumin5 g
• Ground cinnamon2.5 g
• Raisins40 g
• Vegetable broth (strained)400 ml
• Fine salt8 g

Allergens

Gluten, Sulphites
May contain traces of: Celery.

Method

1. Rehydrate the raisins in warm water for about 15 minutes, then squeeze out excess water.
2. Wash and prep the vegetables: slice the carrots, dice the zucchini into 2 cm cubes, and cut the bell pepper into thin strips. Finely chop the onion.
3. In a large saucepan, heat the extra virgin olive oil and sauté the onion for 4 minutes over low heat until softened.
4. Add the carrots and bell pepper, sauté over medium-high heat for 5 minutes, stirring frequently.
5. Add zucchini, chickpeas, cumin, cinnamon, and half of the salt. Pour in 100 ml of broth and cook covered for 15 minutes.
6. Bring the remaining broth to a boil. In a large bowl, mix the couscous with a drizzle of oil and the remaining salt, fluffing with a fork.
7. Pour the boiling broth over the couscous, cover tightly, and let rest for 5-7 minutes away from the heat.
8. Add the raisins to the vegetables during the last 2 minutes of the sauce cooking time.
9. Thoroughly fluff the couscous with a fork to separate the grains.
10. Plate the couscous as a base and arrange the spiced vegetables with their cooking juices in the center.