Nutty Moroccan couscous recipe

  • Serves 6
  • 20mins to prepare
  • 450 calories / serving
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HE NUTTYMOROCCANCOUS

This nutty couscous recipe makes a delicious side dish for a rich tagine or to serve with spiced meats and veg.

  1. Place the couscous in 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 flaked almonds and pine nuts. Stir constantly until they begin to colour, being careful not to let them burn.
  2. 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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  • Ingredients

  • 300g couscous
  • 500ml vegetable stock
  • 4tbsp olive oil
  • 60g flaked almonds, toasted
  • 60g pine nuts, toasted
  • 4tsp harissa
  • 60g pistachios
  • 60g roasted chopped hazelnuts
  • 80g raisins
  • Energy 1880kj 450kcal 23%
  • Fat 30g 43%
  • Saturates 3g 15%
  • Sugars 11g 12%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 37.7g Protein 9.4g Fibre 2g

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