Grainy goodness.

Happy Christmas Eve, you guys! I know you're all probably busy with all the festivities going on, with catching up with family and friends and all that, so thanks for dropping by! 

Today's recipe is a little bit special (it's Christmas after all) and quite loaded with delicious ingredients. You all know how much I love spices in my food so of course I can't pass up this chance to share with you something you can easily make and enjoy at home- and even bring to parties and gatherings!

Couscous isn't that used here in the Philippines but I know it's not too foreign. It's quite pricey as compared to rice or pasta which makes it a perfect ingredient to make something special this holiday season. That, and a buttload of spices and veggies. Yum!

So. This couscous recipe is easy AF to do. There aren't a lot of prepping and cooking so this saves you from a lot of holiday stress. All you need to do is a bit of sauteing, heating up the veggies, letting the broth boil with all the spices and veggies, then the best part: just chucking the couscous in and letting it sit for a couple minutes until it's all fluffy. Even I was surprised at how easy that was!

This is perfect to bring at gathering because this couscous recipe can feed a good number of people, especially when eaten as a side. As a main, it can feed up to 4 people generously. I find that this couscous can be eaten two ways: with a squeeze of lemon juice or calamansi OR with grated cheese. YUMMO. Also, if you have leftovers, don't fret: this dish freezes well so you can easily reheat it on a stovetop for a quick lunch or dinner. Yay for meal prep friendly dishes, amirite?

Merry Christmas!

MOROCCAN-SPICED LOADED COUSCOUS

(adapted from: ErrensKitchen.com)

Yield: 4

2 tbsp olive oil

1 red onion, chopped

2 cloves garlic, minced

1 red/green/yellow bell pepper, cubed

1 carrot, cubed*

200 g frozen peas*

1 can (14oz) chickpeas, drained, rinsed, and skinned

1 1/2 c vegetable broth **

1 c instant couscous

1/4 c raisins or dried cranberries

2 - 3 tbsp chopped fresh basil leaves***

salt + pepper

Spice blend: 

1/2 tsp paprika 

1/2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp ground cumin

1/2 tsp cinnamon

optional: cayenne powder, to taste

1. Heat oil in pan and saute onion, bell pepper, and carrot. Cook until carrots are a bit tender. ****

2. Add in garlic and saute.

3. Add in spices and salt & pepper. Saute until fragrant.

4. Add in peas and chickpeas, followed by the stock. Let it come to a rolling boil.

5. Add in chopped basil and couscous. Stir until just combined then turn off heat and cover. Let stand for 5-10 minutes.

6. Add in raisins then fluff up couscous mixture. Adjust seasoning according to taste. Serve with lemon wedges or top with grated cheese.

NOTES:

* You can also use about 500 grams or more of frozen mixed veggies instead to make things easier and faster.

** For a non-vegan/vegetarian diet, you can use chicken broth/stock.

*** Parsley can also be used instead, or use a combination of both herbs.

**** If using frozen mixed veggies, you can add them in with the chickpeas instead of sauteing them with the onions and bell peppers.