Moroccan-Style Couscous
To cut prep time, we used already-cut matchstick carrots. You can find them in the produce section of the supermarket. Regular couscous can be substituted for whole wheat couscous, if desired.
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Oxmoor House
Recipe Time
Cook Time:
Prep Time:
Stand:
5 Minutes
Nutritional Information
Amount per serving
- Calories: 140
- Fat: 0.8g
- Saturated fat: 0.0g
- Protein: 4.9g
- Carbohydrate: 30.8g
- Cholesterol: 0mg
- Iron: 1.2mg
- Sodium: 295mg
- Calories from fat: 5%
- Fiber: 4.6g
- Calcium: 22mg
Ingredients
- 1 (14-ounce) can vegetable broth
- 2 cups matchstick-cut carrots
- 1/3 cup golden raisins
- 1/4 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper
- 1 cup uncooked whole wheat couscous
Preparation
- Combine first 9 ingredients in a medium saucepan; bring to a boil over high heat. Cover; reduce heat, and simmer 4 minutes or until carrots are tender.
- Gradually stir in couscous. Remove from heat; cover, and let stand 5 minutes. Fluff with a fork.
Moroccan-Style Couscous Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Family
- CUISINE: Moroccan
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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