Morrocan Couscous

Ainekset

1¼ teaspoons cumin

½ teaspoon ground ginger

¼ teaspoon ground cloves

⅛ teaspoon cayenne pepper

½ teaspoon cardamom

¼ teaspoon coriander

¼ teaspoon allspice

1 tablespoon olive oil

1 red onion, thinly sliced

1 red or yellow bell pepper, diced

¼ cup golden or dark raisins

1 small zucchini, diced

1 teaspoon salt

zest of one orange

juice from one orange

one can of chickpeas, rinsed

1 cup chicken broth

1 cup uncooked couscous

4-5 leaves chopped mint

1 peeled and chopped mandarin orange

Ohjeet

Combine all spices and toast over medium heat for 1 to 2 minutes until fragrant

Add oil and onion cook until soft. Stir in the bell pepper and saute 5 minutes

Stir in the raisins, salt, zest and chickpeas. Add the chicken broth and orange juice and bring to a boil. Remove from heat and add couscous. Cover and let rest 10 minutes. Fluff with fork, add mint, zucchini and mandarin oranges