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Moroccan-Style Couscous

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.

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1/2 cup)
  • Cook time: 6 Minutes
  • Prep time: 4 Minutes
  • Stand: 5 Minutes

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.

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
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Moroccan-Style Couscous Recipe

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