{"id":4768,"date":"2013-11-03T19:05:14","date_gmt":"2013-11-04T03:05:14","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=4768"},"modified":"2014-03-02T13:56:21","modified_gmt":"2014-03-02T21:56:21","slug":"couscous-w-ras-el-hanout-chick-peas-toasted-almonds","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/couscous-w-ras-el-hanout-chick-peas-toasted-almonds\/","title":{"rendered":"Couscous w\/ Ras el Hanout, Chick Peas & Toasted Almonds"},"content":{"rendered":"
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This isn’t an authentic Moroccan dish, but uses couscous, chick peas and\u00a0Ras El Hanout<\/a>\"\"\u00a0which 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.<\/p>\n

\"Morrocan<\/a><\/p>\n

1\/4 cup slivered or sliced almonds
\n1\/2 tablespoon olive oil
\n1\/2 onion chopped
\n1\/2 tablespoon Ras El Hanout<\/a>\"\"
\nBig handful cherry tomatoes cut in half
\n1\/4 cup raisins
\n1 cup chick peas (Indo-European brand are the best since they are already soft!)
\n1 cup water
\n1 cup whole wheat couscous
\n3 ounces feta cheese<\/p>\n

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  1. 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!<\/span><\/li>\n
  2. Heat olive oil in a little sauce pan and then add the onions. Cook until browned.<\/li>\n
  3. Add the ras el hanout, tomatoes and raisins, and cook for a minute or so.<\/li>\n
  4. Add the chick peas and water and bring to a boil.<\/li>\n
  5. Add the couscous, cover, turn off the heat and let sit for 5 minutes. Fluff with a fork.<\/li>\n
  6. Let cool for a few minutes, then throw in the feta and top with almonds.<\/li>\n<\/ol>\n