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Moroccan Cous Cous

Serve with a dollop of Greek yoghurt and some sliced grilled chicken or your favourite roast vegetables or both.

You will need:

1 generous cup of cous cous

2 cups of Dr Broth Vegan Broth or Roast Chicken Bone Broth

1 tsp ground cumin

½ tsp ground cinnamon

½ tsp turmeric powder

Pinch of salt

3 tbls extra virgin olive oil

Juice of 1 lemon

½ cup raisins

½ cup toasted flaked almonds

Big handful chopped mint and another of coriander

Greek Yoghurt


Bring the Dr Broth broth to a simmer on the stove top.

In a small bowl whisk together the olive oil, lemon juice,salt and spices.

In a large bowl put the dry cous cous and the raisins and cover with the hot bone broth – cover the bowl with a plate and let it sit fora couple of minutes.

Take off the plate, stir and fluff it with a fork and stir through the almonds.


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