Five-spice Moroccan Coucous Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup peanut oil
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups instant couscous
• 2 1/2 cups vegetable stock (or water)
• 2 tablespoons orange juice
• 1 teaspoon brown sugar
• salt (to taste)
• 415 g can chickpeas
• 1 small red onion, finely chopped
• 1/2 large red capsicum, seeded and cut into 1/4 inch pieces
• 1/3 cup dates, pitted and chopped
• 1/4 cup raisins
• 2 tablespoons minced fresh coriander
• 2 tablespoons unsalted peanuts, for garnish (chopped)

Recipe

• 1 heat 1 tbs of the peanut oil in a saucepan over medium heat. add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. cook, stirring until fragrant, about 2 minutes, being careful not to burn. stir in the stock and bring to a boil. reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. remove from the heat and let stand for 5 minutes.
• 2 transfer the couscous to a large serving bowl, using a fork to fluff it up. set aside.
• 3 in a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. stir to blend well and set aside.
• 4 the the couscous, add the chickpeas, onion, capsicum, dates and raisins, add the dressing and toss gently to combine well. garnish with coriander and peanuts.