Warm Moroccan Spiced Couscous Salad
Spice up any lunch or dinner with an easy, one-pot couscous salad that’s warm, tasty, and anything but ordinary.
Warm Moroccan Spiced Couscous Salad
Prep Time 45 minutes
Ingredients
- 2 tsp. vegetable oil
- 1 ½ cups/6 oz. sliced onion
- 2 cups/7 oz. ½” cubed eggplant
- 2 Tbsp./1 oz. grated ginger
- 2 Tbsp./½ oz. chopped garlic
- ⅛ tsp. ground cinnamon
- ¼ tsp. ground cumin
- ½ tsp. ground coriander
- 2 tsp. sriracha or other hot sauce or to taste
- 1 cup/4 oz. thinly sliced carrots
- 1 cup/4 oz. diced red pepper
- 1 cup/6 oz. Israeli couscous
- 1 cup/ 2 oz. roughly chopped cilantro
Instructions
-
Heat a large saucepan over medium heat. Add the vegetable oil and sauté the onion, seasoning with salt and pepper, until soft and starting to brown (about 5 minutes).
-
Add the eggplant, stir together with the onions. Cover and cook until softened (about 3 minutes).
-
Add the ginger and garlic, stirring to caramelize. Sprinkle with salt and pepper to taste.
-
Add the cinnamon, cumin, coriander, and sriracha. Stir to bloom the spices.
-
Add the carrots, red pepper, and couscous. Stir to mix everything well.
-
Add 2 cups water and a pinch of salt. Cover and simmer for 10 minutes or until the water is absorbed. Taste and adjust seasoning.
-
Stir in cilantro and divide between bowls.
Recipe Notes
An exclusive SharethePasta.org recipe.
