As someone who enjoys meals made up of lots of different components, one of my favourite cuisines to replicate at home is Moroccan. I love the abundance of fresh herbs, citrus notes and dried fruits which appear again and again in traditional Moroccan fare, not to mention my unhealthy obsession with home-made hummus.
Couscous, one of the best known dishes from North Africa, combines all of these elements, and so I thought it would be great to re-create a grain free version for those steering clear of wheat, or following a Gluten-Free diet. Enter quinoa!
The result is a light, fragrant dish which pairs perfectly with other traditional Moroccan flavours, or as a meal in itself. I served with tahini and tumeric roasted cauliflower and a mint yoghurt.
600ml boiling water or stock
1x white onion
2x clove garlic
1x red pepper
1 cup chopped coriander
1 tsp Tumeric
1 tsp Cumin
2 cardamom pods
Juice and zest of 1 lime
- Weigh and thoroughly rinse your quinoa before transferring to a saucepan with 300ml of boiling stock or water.
- Add the turmeric, cumin and cardamom at this point to really infuse the flavours as the quinoa cooks, making for a delicately fragranced end result. Also add a generous handful of sultanas or raisins, which become lovely and plump as they absorb the spiced liquid
- Leave to simmer gently for 15-18mins until all of the water is absorbed, or as per the on pack instructions
- Whilst the quinoa is cooking, sauté the chopped onion and pepper in coconut oil until softened, followed by the chopped garlic for the last minute of cooking time
- Transfer your cooked quinoa into the onion and pepper mix, along with a large handful of coriander and the zest and juice of one lime and heat through for a few more minutes, coating the onion and pepper mix in the spices
- Serve immediately, or leave to cool and serve as part of a traditional mezze platter