Moroccan Harissa Couscous
1 tbsp olive oil
I tbsp of Harissa powder
A pinch of sesame seed
A pinch of nigella seeds
A pinch of fenugreek seeds
I red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 courgettes, halved lengthwise and cut into 3/4 inch pieces
100g golden raisins
1 tsp kosher salt
A pinch of orange peel powder
1 (400g) can low sodium garbanzo beans, rinsed and drained
350ml chicken stock
120ml orange juice
10g dried mint
Place a large, heavy bottomed pot over a medium heat.
Toast the nigella, fenugreek and sesame seeds gently until fragrant, for about 30 seconds.
Stir in the harissa powder in oil and onion, cook until softened.
Add the bell pepper and courgette and cook for 5 minutes.
Add the raisins, salt, zest and garbanzos.
Pour in the chicken stock 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 toss in chopped mint.
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