Recipe by BenevolentEmpress
"This dish is great served with my Lamb Tagine and Cucumber Raita also on this site."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 teaspoons
ground cayenne pepper
red onion, cut in half and thinly sliced
red, green, or yellow bell pepper, cut into 1" pieces
zucchinis, halved lengthwise and cut into 3/4 inch pieces
grated zest of one orange
1 (14.5 ounce) can
low sodium garbanzo beans, rinsed and drained
1 1/2 cups
1 1/2 cups
chopped fresh mint
Wonderful! Sure to impress your guests at a dinner party - looks quite impressive once served. Don't omit the chopped mint, it is the perfect finishing touch to this couscous! Great melange of flavors, textures and colors. The exotic combination of spices is a true feast for the sophisticated palate. This was a huge hit with my boyfriend (a very picky eater) and my best friend loved this too and she once lived in Morocco! A success!
We didn't care for this. We liked the spices used but the flavor of orange was too strong and the vegetables could be cooked longer before adding the couscous, but that could just be personal preference.
This was very good with the rest of the moroccan dinner I was serving - it went over very well. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use a tablespoon of that, and then add the ginger. Places like Cost Plus carry it really cheap!
This dish is delicious and very quick to prepare. I am vegetarian so I replaced the chicken broth by adding the juice drained from the garbanzos to enough water to make 1 1/2 cups liquid and adding some vegetarian chicken style seasoning. I also added 1 tsp. curry powder, 1/8 tsp. garlic and increase the allspice to 1/2 tsp. since I did not have the cardamom or coriander on hand. Instead of orange juice, I use water with 1-2 tablespoons of fresh lemon or lime juice and leave out the orange zest. I did not think I would like the raisins in this, but they added a nice bit of sweetness and blend nicely with the flavors of the recipe.
The spices were good but I needed to add a little balsamic for additional flavour.
Very good recipe. Next time I would decrease the broth and couscous to 1 cup each, though - i thought there was a little too much of the couscous compared to the veggies.
Im only a teen and i cooked this up for my family. It was absolutely delicious and everyone was very impressed.It has a spicy, unique flavour to it which made it so addicting. Thanks for the recipe!
I LOVED this, but my boyfriend didn't care for the orange. I thought all the flavors blended perfectly and were surprisingly subtle. I loved the contrasting textures of the creamy garbanzos and the crisp veggies, plus the occasional sweet bite of raisin. I used fresh ginger (which I added with the beans) and vegetable broth, and I caramelized the onions (after toasting the spices, I removed them and then added them back in with the peppers and zucchini). This is definitely a keeper for me as is, but I'll try it with 1/4 cup fresh lemon juice, a bit of honey, and some lemon zest, and I'll adjust the broth accordingly and see if my boyfriend likes it that way (although I don't think the lemon will go as well with the flavors of the spices).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 24
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a fast and easy side dish with spring veggies.
See how to make healthy, flavorful shrimp and veggie couscous.
Check out this deliciously different take on mac and cheese.