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Home » Vegetables and Sides

Moroccan Spiced Couscous

Published: Sep 12, 2021 by Charlé Visser · This post may contain affiliate links · Leave a Comment · 1209 words. · About 7 minutes to read this article.

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Moroccan spiced couscous is easy to cook and takes less than 10 minutes. It always comes out fluffy, with warm flavors that suit any meal.

It pairs perfectly with Moroccan lemon chicken, slow-cooked lamb, Beef adobo, or Moroccan zaalouk. You can also toss it into salads or serve it with stews and curries like tomato bredie or Indian butter chicken.

It can be made in advance in large batches if you need to feed a crowd. It’s also freezer-friendly, making it ideal for meal prep or storing for later.

Moroccan spiced couscous in a traditional dish.
Jump to:
  • What is couscous?
  • Ingredients
  • Instructions
  • What else can I add to couscous for flavor?
  • Serving suggestions
  • Storage and reheating
  • Frequently asked questions
  • Related recipes
  • Recipe
  • Comments

What is couscous?

Couscous is tiny semolina pasta, commonly used in North African and Middle Eastern dishes. While it's often mistaken for a grain, it's simply micro pasta beads.

It cooks almost instantly and can be flavored with numerous spices, aromatics, vegetables, and herbs.

Ingredients

Ingredients for making Moroccan spiced couscous on a marble surface.
  • Couscous — For this recipe, you need Moroccan couscous. Israeli or Lebanese couscous are much larger beads and require a different cooking method.
  • Stock — Stock is better than water as it adds more flavor but, water is fine if you don't have vegetable or chicken stock.
  • Cilantro — This can be replaced with parsley or omitted.
  • Spices — We use ground cumin, cinnamon, and ginger. These are by no means the only spices you can use. My Ras el Hanout recipe is perfect for this and adds even more warming spice aroma and flavor.
  • Nuts — I prefer using roasted skin on almonds and then roughly chopping them. You can also use almond flakes. Toast them before adding to the couscous.
  • Oil — Extra virgin olive oil or butter are my preferred choices.
  • Aromatics — Onion and garlic form the base. You can also add freshly grated root ginger.
  • Chickpeas — Tinned and drained chickpeas work perfectly and are convenient. Use homemade if you wish.
  • Dried apricot — Dried apricots pair well with the spices and nuts. You can use raisins, dates, or prunes. If you do not like dried fruit, then simply leave it out.

Instructions

Frying aromatics in a pan.
  1. Step 1: Heat olive oil in a saucepan over medium heat. Add finely chopped onion and minced garlic. Season with salt and cook until soft and translucent.
Adding stock and spiced to aromatics.
  1. Step 2: Add drained tinned chickpeas, ground ginger, cinnamon, ground cumin, chopped almonds, chopped dried apricots, and chicken stock (or water). Season with a bit more salt, then bring to a boil.
Adding couscous to liquid.
  1. Step 3: Once boiling, add couscous. Remove from heat, cover with a lid, and set a timer for 6 minutes.
Fluffing couscous with a fork
  1. Step 4: After 6 minutes, fluff the couscous with a fork. Finely chop cilantro leaves and add to the couscous.

What else can I add to couscous for flavor?

  • Add preserved lemons for a fresh lemony zing that pairs great with the spices.
  • Vegetables like roasted carrots or baked pumpkin.
  • Feta cheese or olives.

Serving suggestions

  • Side dish — Serve as a side dish with Moroccan lemon chicken, beef adobo or traditional bobotie.
  • Salad — Add it to tomato and cucumber salad or roasted carrot and feta salad.

Storage and reheating

  • Refrigeration: Store any leftover couscous in an airtight container in the fridge for up to 3–4 days. When you're ready to eat, reheat it in the microwave or on the stovetop. To reheat on the stovetop, add a splash of water or stock, cover, and heat over low-medium heat until warmed through, stirring occasionally.
  • Freezing: Couscous can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe bag or container. When you're ready to use it, thaw it overnight in the fridge or reheat it directly from frozen by adding a splash of water or stock and warming it in the microwave or on the stovetop.

Frequently asked questions

What is the best couscous-to-water ratio?

1 part couscous to 1.5 parts liquid.

What is the difference between Israeli couscous and Moroccan couscous?

Israeli couscous, or pearl couscous, is larger, rounder, and has a chewy texture. Moroccan couscous is smaller, cooks faster, and becomes light and fluffy. They differ in size, texture, and cooking time, making them suitable for different dishes.

Is couscous healthy for you?

Couscous is a calorie-dense carbohydrate, providing energy but should be eaten in moderation, especially if you're following a calorie-restricted diet. While it’s low in fat and can be a good source of fiber when made from whole wheat, it’s important to balance it with other nutrient-rich foods.

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Recipe

Moroccan spiced couscous in a traditional dish.
5 from 2 votes
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Moroccan Spiced Couscous

This Moroccan spiced couscous is a quick and easy recipe that’s always fluffy and packed with flavor. Made with aromatic spices, chickpeas, almonds, and dried apricots, it’s the perfect side dish for Moroccan lemon chicken, slow-cooked lamb, Beef adobo, or salads. Ready in under 10 minutes and freezer-friendly for meal prep!
Author Charlé Visser
Prep Time 5 minutes minutes
Cook Time 6 minutes minutes
Total Time 11 minutes minutes
Servings 5 portions
Course Dinner, Lunch, Salad, Side Dish
Cuisine Middle Eastern, Moroccan, North African
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Ingredients

  • 100 grams (½ cup) couscous - Moroccan - note 1
  • 100 grams (⅓ cup) onion - yellow or white skin
  • 10 grams (2 cloves) garlic - 2 to 3 cloves crushed
  • 1 gram (½ teaspoon) cumin - ground
  • 1 gram (½ teaspoon) ginger(ground)
  • 1 Pinch (1 Pinch) cinnamon - powder
  • 25 grams (¼ cups) dried apricots - note 2
  • 30 grams (3 tablespoon) almonds - whole roasted - note 3
  • 80 grams (½ cups) chickpeas - tinned
  • 10 grams (2 ½ teaspoon) olive oil - extra virgin
  • 150 grams (⅔ cups) chicken stock - or water
  • 6 grams (⅓ cups) cilantro
Get Recipe Ingredients

Instructions

  • Heat olive oil in a saucepan over medium heat. Add finely chopped onion and minced garlic. Season with salt and cook until soft and translucent.
    100 grams onion, 10 grams olive oil, 10 grams garlic
  • Add drained tinned chickpeas, ground ginger, cinnamon, ground cumin, chopped almonds, chopped dried apricots, and chicken stock (or water). Season with a bit more salt, then bring to a boil.
    1 gram cumin, 1 gram ginger(ground), 1 Pinch cinnamon, 25 grams dried apricots, 30 grams almonds, 80 grams chickpeas, 150 grams chicken stock
  • Once boiling, add couscous. Remove from heat, cover with a lid, and set a timer for 6 minutes.
    100 grams couscous
  • After 6 minutes, fluff the couscous with a fork. Finely chop cilantro leaves and add to the couscous.
    6 grams cilantro

Notes

  1. Couscous: For the best texture and flavor, make sure to use Moroccan couscous, not Israeli or Lebanese varieties. Moroccan couscous is smaller and cooks quickly, creating a fluffy texture that’s perfect for this dish. Israeli couscous (also called pearl couscous) is larger and takes longer to cook, while Lebanese couscous (Moghrabieh) has an even bigger size and a different texture altogether.
  2. Apricots: If you're not a fan of dried apricots, you can easily substitute them with other dried fruits like dates, prunes, or raisins for a similar sweetness. If you prefer to keep the dish fruit-free, simply leave it out.
  3. Almonds: You can buy flaked almonds and toast them yourself to bring out a richer flavor, or use other nuts like pistachios, pine nuts, walnuts, or hazelnuts for a different texture and taste. Toasting the nuts will enhance their flavor, but you can skip this step if you're short on time.
Storage and Reheating Instructions:
  • Refrigeration: Store any leftover couscous in an airtight container in the fridge for up to 3-4 days. When you're ready to eat, reheat it in the microwave or on the stovetop. To reheat on the stovetop, add a splash of water or stock, cover, and heat over low-medium heat until warmed through, stirring occasionally.
  • Freezing: Couscous can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe bag or container. When you're ready to use it, thaw it overnight in the fridge or reheat directly from frozen by adding a splash of water or stock and warming it in the microwave or on the stovetop.
 

Nutrition

Serving: 100grams Calories: 173kcal Carbohydrates: 21.3g Protein: 5.6g Fat: 5.7g Saturated Fat: 0.6g Polyunsaturated Fat: 1.1g Monounsaturated Fat: 3.4g Cholesterol: 0.6mg Sodium: 151.8mg Potassium: 200.9mg Fiber: 3.6g Sugar: 4.9g Vitamin A: 9.3IU Vitamin C: 1.8mg Calcium: 45.7mg Iron: 1mg
Keywords:moroccan spiced couscous, spiced couscous
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Charle Visser the chef.

Hey, I'm Charlé!

I'm a professional chef with over 20 years of experience, cooking in some of the best kitchens in the world for some of the most famous people on the planet.

Eating and cooking well contribute majorly to a happy life, and it doesn't have to be hard.

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