* This post was originally published in July 2013. The page was updated in August 2019.
Today I’d like to share another one of my family’s current favourite dishes – Moroccan Fruity Couscous. This is such a pretty dish, full of flavour and ready in just 20 minutes!
It makes a lovely summer weekend lunch or speedy weeknight supper. It’s equally delicious served hot or cold, making it perfect for al fresco dining, picnics and buffets. As a main meal, we love to serve it with strips of warm pitta or garlic bread, some baby salad leaves and a large dollop of hummus. Moroccan-spiced or roasted red pepper hummus is especially good!
July 30 2013 – I made this dish for dinner last night, and was intending to blog it in the evening and join in Meatless Monday. However, after a day of thunder, lightening and heavy rain, the weather had finally cleared by 7pm and the three of us were itching to get outside and make the most of the ‘best part of the day’. Our short stroll turned into a 6 mile circular walk along the Kennet & Avon Canal & across Bath City centre. It was such a beautiful evening! Everything smelt so fresh after the rainfall, and the late sun was making everything sparkle.
So here’s the recipe, a day late but I’m sure you’ll forgive me 😉
Moroccan Fruity Couscous
- 245 g / 1⅓ cups couscous, preferably whole wheat
- 8 sun-dried tomatoes in olive oil drained and sliced
- 8 dried apricots chopped
- 30 g / 3 TBSP dried cranberries or sultanas
- 480 ml / 2 cups boiling hot vegetable stock (broth)
- 1 TBSP olive oil divided
- 1 medium onion (140g) finely chopped
- 2-3 garlic cloves minced
- 1 bell pepper (190g) deseeded and diced (or use a mix of different coloured pepper pieces to make it extra vibrant!)
- 1 medium courgette (zucchini) (240g) quartered lengthwise and sliced
- 1 tsp ground cumin
- ½ – 1 tsp sweet paprika
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- small handful of fresh coriander leaves (cilantro)or parsley roughly chopped
- salt to taste
- 4 TBSP toasted flaked almonds
- 2 TBSP toasted sesame seeds
- Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil (or oil from the jar of sun-dried tomatoes) and fluff up with a fork.
- Meanwhile, heat ½ TBSP oil in a large frying pan (skillet) on medium heat and cook the onion, garlic, bell pepper and courgette for a couple of minutes. Stir in the dried spices, reduce the heat to medium-low and continue cooking for 5 minutes. If the vegetables start to stick, add a splash of water to the pan.
- Once ready, tip the couscous into the pan along with the fresh herbs. Gently stir through to combine. Season with salt, to taste.
- Divide between four bowls. Sprinkles on the nuts and seeds and serve.
- Any leftovers can be stored in the fridge for three days. They’re great for packing into lunchboxes as an alternative to sandwiches. Be sure to add a dollop of hummus to the bowl. It helps the couscous stick together!
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If you make this Moroccan Fruity Couscous (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they will find their way to me. You can also connect with me on my social media channels here:
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