Casablanca Couscous

Makes 6
Prep 20 m
Cook 20 m



  1. 1 of 2 Cook cumin, ginger, cloves and cayenne in large pot over medium-low heat, stirring, until fragrant, 1 minute. Add oil and onion; cook 5 minutes, until onion is softened.
  2. 2 of 2 Add red pepper, zucchini; cook 5 minutes. Add dates, salt, orange rind and chickpeas, stirring to combine. Add 2 cups water and orange juice. Increase heat to high. Bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in mint. Serve warm.
Nutrition Information for Casablanca Couscous
Servings Per Recipe: 6
Per Serving: 0 mg chol., 267 kcal cal., 6 g Fat, total, 48 g carb., 8 g pro., 483 mg sodium