Easy |Â Servings: 4 |Â Ready In: 15 minutes |Â Yield: 4 cups
Whole wheat couscous takes just minutes to cook, making it a quick and easy go-to side dish for weeknight dinner. Â Combined with crunchy carrot and toasted almonds adds healthy texture while fresh parsley, mint, and lemon make this vegetarian recipe pop with Moroccan flavor. Â Serve with Moroccan Chickpea Tagine and Za’atar Spiced Rainbow Carrots for a plant-based vegan dinner or enjoy on its on for a satisfying, wholegrain lunch.
Ingredients
- 1/4 cup sliced almonds
- 5 dried dried apricots (about 1/4 cup)
- 1 small carrot
- 1 1/4 cup water
- 3/4 cup whole wheat couscous
- 2 tablespoon fresh mint, chopped
- 2 tablespoon fresh parsley, chopped
- 1/8 teaspoon salt
How it’s Done:
To toast the almonds: Place the almonds in a small, dry pot. Cover and cook over medium-low heat, shaking the pot often, until lightly browned, only about 4-5 minutes. Remove from the pot and reserve for later. Place the pot back on the stove.
To cook the Whole Wheat Couscous: Chop the apricot. Peel and dice the carrot. Â Place the apricot and carrot into the small pot, along with the 1 1/4 cup of water. Cover and bring to a boil.
When the water is boiling, add the couscous and cover. Turn off the heat and let steam for 5 minutes. Â After 5 minutes, remove the lid and fluff the couscous with a fork. Set aside for 2-3 minutes.
To finish the Couscous: Chop the fresh mint and parsley. Add the fresh mint and parsley to the couscous, as well as the salt. Add the toasted almonds. Stir well to combine. Taste to adjust seasoning.
Serve and enjoy.
Chef Katie’s Tips:
Moroccan Use of Dried Fruits:Â Dried fruits are typical of Moroccan cuisines, and you can substitute with other dried fruits like golden raisins, currants, or dates. Â For a spicy bit of heat, add a pinch of cayenne to the couscous when you add it to the pot.
Extra Protein:Â For a bit of extra plant-based protein, add in a can of garbanzo beans or a can of lentils.
Make it a meal: Serve two servings of this recipe over a bowl of baby spinach and this side dish suddenly become a meal!
Yield: 4 cups
Nutrition Fact
Amount Per Serving (1/4 recipe, about 1 cup)
Calories 139.15
Calories From Fat (1%) 1.29
% Daily Value
- Total Fat 0.2g <1%
- Saturated Fat 0.03g <1%
- Cholesterol 0mg 0%
- Sodium 81.78mg 3%
- Potassium 141.82mg 4%
- Total Carbohydrates 33.03g 11%
- Fiber 4.97g 20%
- Sugar 3.08g
- Protein 5.26g 11%
- Calcium 19.1mg 2%
- Iron 28.95mg 161%
- Vitamin A 1180.89IU 24%
- Vitamin C 21.68mg 36%
Shopping and Gear List
- Organic Whole Wheat Couscous by Food to Live (Non-GMO, Kosher, Bulk) (1 Pound)
- SUNBEST Sliced Raw Almonds 2 Lbs in Resealable Bag
- Anna and Sarah Dried Turkish Apricots in Resealable Bag, 2 Lbs
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