Moroccan Quinoa Couscous with Figs and Harissa Vinaigrette
An aromatic fusion of spices, sweet figs, and a fiery harissa touch
This flavorful dish merges the heartiness of quinoa, the sweetness of figs, and a vibrant harissa vinaigrette, bringing a taste of the Moroccan landscape to your table.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Quinoa Couscous
For the Fig Mixture
For the Harissa Vinaigrette
For the Finish
Preparation
Preparing the Quinoa
Rinse the quinoa
Rinse the quinoa under cold water until the water runs clear.
Do not overcook the quinoa – it should retain a slight bite.
Bring broth to a boil
In a medium saucepan, bring the vegetable broth to a boil.
Cook the quinoa
Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until fully cooked.
Preparing the Fig Mixture
Combine dried fruits and nuts
In a small bowl, combine the chopped figs, toasted almonds, and raisins.
Toast the almonds lightly to enhance their natural flavors.
Toss the mixture
Toss until well mixed.
Let flavors integrate
Set aside to allow flavors to integrate.
Cooking Process
Cooking Couscous
In a large bowl, pour 1 cup of boiling water over the couscous, cover, and let sit for 5 minutes. Fluff with a fork.
Combining Mixtures
Gently fold the cooked quinoa, couscous, and fig mixture together using a large spoon.
Applying Vinaigrette
Whisk together all vinaigrette ingredients and drizzle over the quinoa mix. Toss thoroughly.
Plating & Serving
Moroccan Quinoa Couscous with Figs and Harissa Vinaigrette
Moroccan Quinoa Couscous with Figs and Harissa Vinaigrette
Plating & Serving
Serve in a large serving bowl, garnished with fresh mint and pomegranate seeds for a royal finish.