Moroccan Style Couscous

One of the first places I went to on my foray into the then hidden world of macrobiotics was the Petit Prince restaurant in Kentish Town, London, which I think is still open today. The owners were French and the place was teeming with the atmosphere of a little dark cafe/restaurant . To this day I can still remember the skillet style servings of couscous which, in its basic creation - the grain plus a soupy stew of vegetables and chilli-hot peppery sauce - cost a mere £1. Now that was back in 1980 and I am sure the prices have shot up somewhat today. However, I have never forgotten the subtle and fantastic blend of flavors in that simple but marvelous dish. So here is a version I just whipped up for my lunch. I didn't make the soupy veggies and am sure that would have added another dimension. Instead I served it with the wonderful Cabbage Slaw that is in an earlier post on my blog. By the way, the  recipe works a treat with any bean stew but I would leave out the chickpeas in that case. Love Chef Mel x

Ingredients

1 cup couscous - I used a wonderful barley couscous for my dish
2 cups water
Sea Salt
1 heaping tablespoon raisins
1 teaspoon cumin
Pinch cayenne pepper or to taste
Pinch cinnamon
1/2 teaspoon turmeric
1 tablespoon olive oil
1/2 onion diced
1/4 cup cooked chickpeas
1/4 cup peas
1 tablespoon toasted black sesame seeds or slivered almonds
1 tablespoon chopped parsley

Preparation:

Saute the onion in the olive oil for a minute or so.
Add the raisins, spices and mix through.
Add the water and bring to a boil.
Add the peas, salt and the cous cous.
Mix gently, cover with a lid, and cook on a low flame for 4 minutes.
Turn off the heat and fluff the couscous.
Mix in the chickpeas, parsley and seeds.
Let sit for a few minutes and serve.

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf