Moroccan Giant Cous-Cous
If you haven’t cooked with giant cous-cous yet then this is a must-try! In this recipe we use a combination of strong spices, like ginger and cinnamon and play with a mixture of sweet and savoury to create an interesting and delicious dish. This recipe serves two, however it would be great for four people as a side dish with salad, falafel and some pita bread.
- 150 g giant cous-cous
- 2 large shallots
- 1/2 can of chickpeas
- 1/4 cup chopped, dried apricots
- 1/4 cup dried cranberries
- 2 tbsp sesame seeds
- 1 tbsp tomato purée
- 1 tbsp olive oil
- 1/4 tsp of the following spices -
- paprika, turmeric, ginger, mild chilli powder, cinnamon
- pinch of fresh coriander, chopped
- pinch of salt
- Add the cous-cous and cold water to a pan and bring to the boil. Cook for 8-10 minutes and then drain the water.
- Meanwhile, chop the shallots and fry in some oil for 5 minutes. Drain the chickpeas and fry with the shallots for a further 2 minutes. Add in the apricots, cranberries, sesame seeds, tomato purée, olive oil and spices and transfer to the drained cous-cous. Combine well and serve with an extra sprinkle of sesame seeds and a garnish of coriander.
- Enjoy hot or cold!