MOROCCAN SPICED COUSCOUS AND LENTIL BOWL
A Moroccan spiced couscous and lentil bowl brings together earthy lentils, fluffy couscous and warm North African spices for a nourishing and flavour-packed meal. The sweetness of raisins balances the savoury notes, while chopped almonds add a delightful crunch. This dish is perfect for a quick lunch or dinner and can be enjoyed warm or cold. It is packed with plant-based protein and fibre, making it a satisfying option for vegetarians and vegans. Whether served as a main dish or a side, the combination of textures and flavours in this bowl makes it a standout meal. You can prepare it in advance for easy meal prep, and it pairs well with grilled vegetables, hummus, or a simple yoghurt dressing. The aromatic cumin gives it a distinct Moroccan touch, making each bite a delightful experience.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1
CUISINE
Moroccan, North African
PREPARATION/TECHNIQUES
Boil, Simmer, Roast, Prepared in Advance
OCCASION/HOLIDAY
Fall, Family Reunion, Picnic, Ramadan, Rosh Hashanah, Summer, Thanksgiving, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Vegan, Vegetarian, Quick & Easy
DISH TYPE
Bowl, Salad, Side Dish
INGREDIENTS OF MOROCCAN SPICED COUSCOUS AND LENTIL BOWL
- 50g couscous, cooked
- 40g cooked lentils
- 1 tbsp raisins
- 1 tbsp almonds, chopped
- ½ tsp ground cumin
FULL NUTRITIONAL INFORMATION
- Calories: 220 kcal
- Protein: 8g
- Carbohydrates: 35g
- Fats: 7g
- Fibre: 6g
PREPARATION
- Prepare The Couscous: In a heatproof bowl, add the couscous and a pinch of salt. Pour 70ml of boiling water over the couscous, cover, and let it sit for 5 minutes. Fluff with a fork once the water is absorbed.
- Cook The Lentils: If using dried lentils, rinse them thoroughly and simmer in a pot with enough water for 15-20 minutes until tender. Drain and set aside. If using canned lentils, rinse well to remove excess sodium.
- Toast The Almonds: Heat a dry pan over medium heat and toast the chopped almonds for 2-3 minutes until golden and fragrant. Set aside.
- Mix The Ingredients: In a large bowl, combine the cooked couscous, lentils, raisins, toasted almonds and ground cumin. Mix well to distribute the flavours evenly.
- Season And Serve: Taste and adjust seasoning if needed. Serve warm or let it cool to enjoy as a cold salad.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS FOR MOROCCAN SPICED COUSCOUS AND LENTIL BOWL
- Fluff The Couscous: Use a fork to fluff the couscous gently to prevent clumping.
- Balanced Flavours: Adjust the cumin and raisins to balance the savoury and sweet notes according to your preference.
- Lentil Texture: For firmer lentils, use green or brown lentils, while red lentils will give a softer consistency.
- Extra Crunch: Toasting the almonds enhances their flavour and adds a delightful texture.
- Pairing Suggestions: Serve with a side of hummus, yoghurt dressing, or a drizzle of lemon juice for added zest.
VARIATIONS IN MOROCCAN SPICED COUSCOUS AND LENTIL BOWL
- Protein Boost: Add chickpeas or grilled tofu for extra plant-based protein.
- Cheesy Option: If not vegan, sprinkle crumbled feta cheese for a creamy contrast.
- Different Grains: Swap couscous for quinoa, bulgur, or farro for a unique twist.
- Additional Spices: Enhance the Moroccan flavours by adding cinnamon, paprika, or coriander.
- Extra Veggies: Toss in roasted carrots, bell peppers, or sautéed onions for more depth.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Meal Prep: This dish is excellent for meal prepping as it maintains its texture and flavour when stored.
- Reheating: Enjoy cold or reheat in the microwave for 1-2 minutes before serving.
- Freezing: Not recommended, as couscous can become mushy when thawed.