Five Spice Moroccan Coucous Salad Recipes

Steps:

• Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
• Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Steps:

• Heat 1 tbs of the peanut oil in a saucepan over medium 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 the heat and let stand for 5 minutes.
• Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
• In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
• The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.