Moroccan-style couscous bowl
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Food is always a great tool to travel. Flavors can transport you to other cultures in just a mouthful. Well, today we are going to Morocco with this Moroccan-inspired bowl. The Curcuma and spices bring this dish to another level!


For about 3 servings

  • 1 kohlrabi
  • ½ parsnip
  • 200 gr wholegrain couscous
  • 1 can chickpeas
  • 1 curkuma root (or 1 tsp curcuma powder)
  • 30 gr almonds
  • 50 gr hummus
  • Coconut oil
  • Spices
    • Paprika powder
    • Salt
    • Pepper
    • Chili powder
    • Cumin
    • Optional: mint


  1. Cut the kohlrabi and parsnip into fries-size pieces and put them in a pan. Add salt, pepper, and paprika powder. Cook for approx 12 minutes.
  2. Put the chickpeas in another pan. Add salt, pepper, chili powder, and cumin. Bake for 8 minutes or until they start getting crispy.
  3. Cook the couscous according to the instruction on your packaging. Cooking time depends on the kind of couscous you have, but it should take approx 5 minutes to finish.
  4. Cut the almonds and the Curcuma root (if you have it). Put the almonds in the small pan and bake them for 4 minutes or until golden.
  5. Assemble all the ingredients in a bowl and top with any fresh herb you have.