Moroccan Fruity Couscous for 4

Moroccan Fruity Couscous for 4

Regular price £5.00 £0.00 Unit price per
  • 245 g couscous whole wheat
  • 8 sun-dried tomatoes sliced
  • 8 dried apricots chopped
  • 40 g dried cranberries or sultanas
  • 480 ml boiling hot vegetable stock (broth)
  • 1 TBSP olive oil 
  • 1 medium onion finely chopped
  • Garlic powder 
  • 1 tsp ground cumin
  • ½ – 1 tsp paprika
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground turmeric 
  • salt to taste


  • 4 TBSP toasted flaked almonds
  • 2 TBSP toasted sesame seeds


  • Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil and fluff up with a fork.
  • Meanwhile, heat ½ TBSP oil in a large frying pan (skillet) on medium heat and cook the onion, for a couple of minutes. Stir in the dried spices, reduce the heat to medium-low and continue cooking for 5 minutes. If the onion starts to stick, add a splash of water to the pan.
  • Once ready, Season with salt, to taste. 
  • Divide between four bowls. 
  • Wipe the pan the clean if you like a quickly toast the flaked almond amd sesame seeds.
  • Sprinkles on the nuts and seeds and serve.
  • Any leftovers can be stored in the fridge for three days. They’re great for packing into lunchboxes as an alternative to sandwiches. Be sure to add a dollop of hummus to the bowl. It helps the couscous stick together!

Photo: For illustration purposes.

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