Nutty Moroccan couscous recipe
This nutty couscous recipe makes a delicious side dish for a rich tagine or to serve with spiced meats and veg.
See method- Serves 6
- 20mins to prepare
- 450 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 300g couscous
- 500ml vegetable stock
- 4 tbsp olive oil
- 60g flaked almonds, toasted
- 60g pine nuts, toasted
- 4 tsp harissa
- 60g pistachios
- 60g roasted chopped hazelnuts
- 80g raisins
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Shop ingredientsEach serving contains
- Energy
- 1880kJ 450.0kcal
- Fat
- 30g
- Saturates
- 3g
- Salt
- 1.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 37.7gProtein 9.4gFibre 2.0g
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- Place the couscousin a bowl. Pour over the hot stock and oil. Cover with clingfilm and stand for 10 mins. Put a large dry saucepan over a very low heat and add the flakedalmondsand pine nuts. Stir constantly until they begin to colour, being careful not to let them burn.
- This should take about 8-10 mins. Fluff up the couscous with a fork, then thoroughly mix in the harissa, toasted nuts and the remaining ingredients. Season, then serve warm or allow to cool.
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