Moroccan Couscous

Name: Moroccan Couscous
Yield: Serves 8
Cuisine: Moroccan
Ingredients: 20 cardamom pods, bruised; 3 tsp cumin seeds, toasted; 1½ tsp turmeric; 1 cup lemon juice; 1 tbsp finely grated lemon zest; 1 cup olive oil; 3 tsp crushed garlic; 1½ cups toasted pistachio nuts or almonds; 1½ cups toasted pistachio nuts or almonds; 30 g coriander leaves; 30 g mint leaves; 6 red peppers, cut into cubes and roasted; 2 tsp salt; splash of olive oil; 4 cups (800 g) couscous; 4 aubergines, cut into cubes and roasted

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

It’s the dressing of this couscous salad that pulls me in. Cardamom. My favourite aromatic. I love it in Bubbah and in ice cream and, of course, in slow-cooked tagines and curries.

Ingredients

4 aubergines, cut into cubes and roasted
6 red peppers, cut into cubes and roasted
2 tsp salt

Africa
Morocco
Main course
Mediterranean
Vegan

Method

Roast the aubergine cubes in a hot oven until tender and browned. Roast the cubed peppers until tender and slightly charred.

Bring 1 litre of water to the boil. Add 2 teaspoons salt and a good sp