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Five-Spice Moroccan Couscous Salad

posted Mar 9, 2009, 7:52 AM by Arian Kulp
     From Vegan Planet by Robin Robertson

1/4 cup peanut oil
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp cayenne
1 1/2 cups instant couscous
2 1/2 cups vegetable stock
3 T orange juice
1 tsp light brown sugar
salt
1 15 oz. can chick peas, drained and rinsed
1 small red onion, finely chopped
1/2 large red bell pepper, seeded and cut into 1/4 inch pieces
1/3 cup dates, pitted and chopped
1/4 cup golden raisins
2 T minced fresh cilantro for garnish
2 T chopped unsalted dry-roasted peanuts for garnish 

  1. Heat 1 T of peanut oil in a medium-size saucepan over meadium 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 heat and let stand for 5 minutes.
  2. Transfer couscous to a large serving bowl, using a fork to fluff it up.  Set aside.
  3. In a small bowl, combine the remaining 3 T peanut oil, orange juice, brown sugar, and salt to taste.  Stir to blend well and set aside.
  4. To the couscous, add the chickpeas, onion, bell pepper, dates, and raisins.  Add the dressing and toss gently to combine well.  Garnish with cilantro and peanuts and serve.
 
Serves 4.