Recipes
Aromatic Moroccan couscous recipe
Quick and easy for supper – and just as good the next day as part of a veggie lunchbox
Quick and easy for supper – and just as good the next day as part of a veggie lunchbox
(16 votes)
Cook: 20 Mins
Serves: 6
Price: 67p per serving
Nutritional Information
Each 273g serving contains
Energy
1772kj
423kcal
1772kj
423kcal
21%
Fat
12.6g
12.6g
Med
18%
18%
Saturates
1.4g
1.4g
Low
7%
7%
Sugars
13.4g
13.4g
High
15%
15%
Salt
0.55g
0.55g
Med
9%
9%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
649kj/155kcal
Typical energy values per 100g:
649kj/155kcal
Ingredients
50g pine nuts
50g pumpkin seeds
500g Asda Frozen Mixed Vegetables
215g can chickpeas
2 tbsp olive oil
4 spring onions
1 clove garlic
1 level tbsp ground cumin
1 level tbsp ground coriander
1 level tbsp ground ginger
1 level tbsp paprika
300g couscous
1 reduced-salt vegetable stock cube
150g chopped dried apricots
Method
1
Dry-fry 50g pine nuts and 50g pumpkin seeds on a medium heat until lightly toasted. Set aside.
2
In a pan of water, boil 500g Asda Frozen Mixed Vegetables for 3-4 mins.
3
Add a 215g can chickpeas, rinsed and drained, and boil for 1 min more. Drain and set aside, then dry the pan.
4
Heat 2tbsp olive oil in the pan and cook 4 spring onions, trimmed and sliced, and 1 clove garlic, crushed, for 2 mins.
5
Stir in 1 level tbsp each ground cumin, ground coriander, ground ginger and paprika, along with 300g couscous.
6
Add 425ml boiling water then crumble in 1 reduced-salt vegetable stock cube.
7
Return cooked chickpeas and veg to pan, plus 150g chopped dried apricots. Cover with the lid and set aside for 5 mins.
8
Stir with a fork to fluff up the grains, and heat through for a further minute.
9
Scatter over the toasted pine nuts and pumpkin seeds, then serve immediately.