MOROCCAN-INSPIRED JEWELLED GIANT COUSCOUS
A vibrant medley of fluffy giant couscous, fragrant spices, glossy fruits and crunchy nuts, this showstopping dish is a feast for both the eyes and the palate!
INGREDIENTS
• 300 g dried giant couscous
• 500 ml water
• 2 tablespoons olive oil
• ½ butternut squash
• 1 courgette
• 1 large or 2 small carrots
• 1 tablespoon ras-el-hanout
• 100 g dried apricots
• 100 g pitted dates
• a small bunch of fresh parsley
• 100 g pomegranate seeds
• 50 g pistachios
• 50 g dried cranberries
• 40 g flaked almonds
• 1 teaspoon cinnamon
• 2 tablespoon syrup (agave, maple or golden)
METHOD
Season cubes of butternut squash and spears of courgette and carrot with ras-el-hanout, salt and pepper. Add to a baking tray with 1 tablespoon olive oil and roast in an oven at 190°C/375°F/gas mark 5 for 45 minutes.
Add the water to the couscous and simmer until soft, for around 15 minutes, then strain and leave to cool. Alternatively, you could toast the couscous in a saucepan with 1 tablespoon of olive oil until slightly browned first, and then add the water. Once cooled add to a large mixing bowl.
Toast the giant couscous in a saucepan with 1 tablespoon of olive oil. Once lightly browned, add the water. Simmer until the couscous is soft, for around 15 minutes, then strain and leave to cool. Once cooled add to a large mixing bowl.
Chop the dried apricots, dates and fresh parsley. Add these to the cooled couscous along with the pomegranate seeds, pistachios, dried cranberries, flaked almonds and roasted butternut squash. Mix everything together.
Make a spiced sauce by combining the syrup and ground cinnamon. This will be used to add a touch of sweetness to the finished couscous.
Serve the jewelled couscous in a mound on a platter or in a tagine. Place the spears of courgette and carrot around the couscous and drizzle some of the spiced sauce over the top.
Garnish with more parsley, pomegranate seeds and flaked almonds.
Recipe and video created for Meat Free Monday by Millie Barker.
For a print-friendly version of the recipe, and to find out more about Meat Free Monday, visit: https://meatfreemondays.com/recipes/moroccan-inspired-jewelled-giant-couscous
You will absolutely love this Moroccan inspired jeweled giant couscous. Add dry giant couscous to a pan with a gug of oil and some water. Cook until soft. Drain and leave to cool. Roast small cubes of butternut squash along with spears of corette and carrot. Season with razel hanut and salt and pepper. Once the giant couscous has cooled, add to a large mixing bowl with chopped dried apricots, dates, and fresh parsley. Also add in pomegranate seeds, pistachio nuts, dried cranberries, flaked almonds, and the roasted butternut squash. Mix everything together and serve in a mound on a serving platter or in a tarine. Mix together some ground cinnamon and some agave syrup. This will be drizzled on top of the finished couscous dish to add a bit of sweetness. Place the spears of vegetables around the couscous and drizzle on some of that cinnamony syrup. This dish is the perfect assortment of flavors and textures. Every bite taken should have a little bit of everything. Let us know what you think.