Quick, simple, and filled with the sweet, spicy flavors of Morocco, this couscous is wonderful as a side dish, or as a filling for baked acorn squash* (shown).
Yield: about 2-1/2 cups
1-1/2 cups water
1/2 cup orange juice (about one orange)
Zest from one orange
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon harissa (or a pinch of cayenne)
1/2 teaspoon maple syrup
2 green onions, diced (reserve some of the green portion for garnish)
1 cup couscous
1/4 cup raisins
1 can (15oz.) chickpeas, drained and rinsed
1 cup grated carrot
Squeeze of lemon juice
chopped cilantro and/or mint for garnish
slivered almonds, for garnish
Add water, orange juice, orange zest, spices, maple syrup, and green onions to a medium saucepan, and bring to a boil.
Add couscous, raisins, and chickpeas. Stir to mix thoroughly, cover, and turn off the heat. Let rest for about 5 minutes until couscous has absorbed all the liquid.
Fluff couscous with a fork and add the carrots and a squeeze of lemon. Salt and pepper to taste.
Garnish with scallion greens, chopped cilantro, and slivered almonds
*To bake acorn squash: Preheat oven to 400 degrees. Cut an acorn squash in half, lengthwise. Scoop out the stringy bits and seeds. Place in a small oven-safe dish, pour 1″ of water into the dish, and add a tablespoon of water into the bowl of each squash half. Bake for 1—1/14 hours.