This isn’t an authentic Moroccan dish, but uses couscous, chick peas and Ras El Hanout which is an amazing Moroccan spice blend. There are so many flavors packed into this easy little dish! The raisins give it sweetness, the feta rich saltiness, and toast almonds a perfect nutty flavor.
1/4 cup slivered or sliced almonds
1/2 tablespoon olive oil
1/2 onion chopped
1/2 tablespoon Ras El Hanout
Big handful cherry tomatoes cut in half
1/4 cup raisins
1 cup chick peas (Indo-European brand are the best since they are already soft!)
1 cup water
1 cup whole wheat couscous
3 ounces feta cheese
- Toast the almonds (even if they came toasted, toasting them a little more makes a big difference!) in a skillet. Watch them very carefully. I generally have too cook 2 batches because I burn the first batch!
- Heat olive oil in a little sauce pan and then add the onions. Cook until browned.
- Add the ras el hanout, tomatoes and raisins, and cook for a minute or so.
- Add the chick peas and water and bring to a boil.
- Add the couscous, cover, turn off the heat and let sit for 5 minutes. Fluff with a fork.
- Let cool for a few minutes, then throw in the feta and top with almonds.