Well hello there!
Today I’m sharing a Spiced Moroccan Cous Cous recipe that is sure to be a staple meal prep option. This dish boasts exotic flavors and unique North-African ingredients, but best of all, it’s easy to make and tastes delicious! Read on to learn how to make this dish ASAP!
It’s been so long since I’ve ventured onto the blog 😦 These past few months have been so hectic and I haven’t had many opportunities to come up with new recipes because I’ve been traveling so much. But, the benefit of all that travel has been my exposure to food from many different continents. In particular, I’ve become really inspired by foods from North and East Africa. Hence today’s recipe, which draws from a recent trip I took to Morocco.
While I was in Morocco, I had many meals that were prepared with simple ingredients and lots of love. That’s exactly what I tried to recreate with this dish. The stars of this dish are turmeric and dried fruit and nuts (specifically apricots, raisins, and almonds). This recipe comes together in no time. The cous cous is easy to prepare, all you have to do is bring some water to a boil, add the cous cous to the water and let it sit covered until the cous cous puffs up.
Once the cous cous is cooked, assemble the dish by mixing in the turmeric, dried fruits and nuts, and additional seasoning. Then drizzle with olive oil, top with some fresh micro greens, and you have a delicious dish that took less than 15 minutes to prepare.
So what are you waiting for?! Give this dish a try now and let me know your thoughts by commenting below. You can also comment on Instagram using the hashtag #SweetandSorrel.
- 1 cup plain cous cous
- 5-6 grape tomatoes, diced
- 1 small bell pepper, diced
- 2 cups water
- 2 tsp turmeric powder
- 1 tsp cinnamon
- 1 tbsp olive oil
- dried apricots and raisins, chopped
- roasted almonds, chopped
- salt and pepper to taste
- microgreens (optional)
- In a saute pan, bring water to a boil over medium-high heat. Add cous cous and salt and cover. Turn off the heat, but leave the pot on the stove. Let the residual heat cook the cous cous until all the water is absorbed, approximately 5-10 minutes. Use a fork to fluff the cous cous and set aside.
- While the cous cous is cooking, sautee vegetables in olive oil in a skillet until al dente. Set aside and allow the vegetables to cool.
- In a large bowl, combine cous cous, chopped fruits and nuts, and sauteed vegetables. Add turmeric and toss until combined. Add salt and pepper to taste, then drizzle with olive oil and serve warm.