Plant Based School

RECIPE: https://theplantbasedschool.com/moroccan-couscous/

Moroccan couscous is a flavor-packed centerpiece that combines delicious sweet and savory flavors embedded in Moroccan traditions.

With a single bite, you’ll taste the essence of North African cuisine: aromatic spices, crunchy nuts, and sweet dried fruits softened by fluffy couscous grains.

Have it as a main dish with a dollop of yogurt, or serve it with roasted vegetables, spreads, dips, and stews.

FOR THE COUSCOUS
2 cups (350 grams) couscous
2 cups (500 grams) water boiling, or vegetable broth
1 teaspoon salt
2 pinches saffron or turmeric (optional, for color)
2 tablespoons extra virgin olive oil
2 tablespoons flat-leaf parsley or cilantro

FOR THE DRIED FRUIT & NUTS MIX
1½ tablespoons extra virgin olive oil
4 tablespoons slivered almonds
2 tablespoons shelled pistachios chopped
1 tablespoons pinenuts
1 cup (130 grams) pitted dates chopped
¾ cup (130 grams) dried apricots chopped
2 tablespoons raisins
1 teaspoon cinnamon + more to garnish
½ teaspoon cumin

Enjoy ❤️ Nico and Louise

Moroccan Inspired Couscous (20 mins)