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This Westernized spin on the traditional North African dish adds several layers of sweetness with the dried and fresh apricots and the raisins.
Heat vegetable stock in a large saucepan over medium heat, and cook couscous according to package directions. Remove from heat, fluff with a fork and spoon onto a serving platter.
Add broccoli florets, dried and fresh apricots, peanuts and raisins to couscous, and toss to mix well. Set aside.
Heat margarine and vegetable oil in a large skillet over medium heat, and sauté onion until it starts to turn golden.
Add cinnamon, turmeric and chickpeas, stirring constantly, for 2 to 3 minutes. Remove from heat, and spoon over couscous. Serve while hot.
- Calories 610
- Carbohydrate Content 91 g
- Cholesterol Content 0 mg
- Fat Content 21 g
- Fiber Content 11 g
- Protein Content 19 g
- Saturated Fat Content 3 g
- Sodium Content 360 mg
- Sugar Content 25 g