Moroccan-style Moghrabieh Couscous

Preparation time: 85 mins 
Recipe and image by Nada E

•    2 cups dried moghrabieh (You can also use pearl or giant couscous)
•    1-2 cups of vegetable stock or water
•    1½ cups cooked chickpeas, drained and rinsed
•    1 medium red onion, chopped
•    2 medium tomatoes, roughly chopped
•    1 large red bell pepper, sliced
•    4 cloves of garlic, crushed
•    6 tbsp tomato paste
•    1 tbsp harissa spice mix
•    1½ tsp cinnamon
•    1 tsp coriander
•    1 tsp cumin powder
•    2 tsp smoked paprika
•    2 cups butternut squash, peeled and cubed
•    2 cups small carrots, washed and trimmed
•    ? cup dried apricots, thinly sliced
•    ¼ cup fresh coriander/cilantro, roughly chopped
•    Sea salt and black pepper to taste
•    4 tbsp olive oil, divided


•    Start by roasting the butternut squash and carrots. Pre-heat your oven to 200°C then place the butternut squash on a non-stick sheet pan and drizzle with olive oil, salt and black pepper. Toss until all pieces are well coated and roast for 25-30 minutes until tender, stirring once halfway through. Repeat the above step with carrots and set aside
•    In the mean time, boil the moghrabieh in a large pot of salted water for 10-15 minutes until tender, then drain and set aside
•    In a large pot or skillet, sauté the onions and garlic with 1 tbsp of olive oil for 3-5 minutes on medium heat before adding in the tomatoes, bell pepper, tomato paste and spices. Stir for 1 minute or so until fragrant
•    Add the moghrabieh, roasted vegetables, apricots and a cup of vegetable stock. Mix thoroughly and allow to simmer uncovered until all the water is absorbed
•    Stir through the remaining olive oil and adjust seasonings to taste
•    Garnish with fresh coriander and serve