Rating: 4.51 stars
149 Ratings
  • 5 star values: 97
  • 4 star values: 35
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

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  • Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Nutrition Facts

246 calories; protein 8.4g; carbohydrates 48.1g; fat 2.6g; sodium 263.3mg. Full Nutrition
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