Perfectly Fluffy Moroccan Spiced Couscous Salad With Cumin

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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.

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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

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

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.

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.

Step 3: Once boiling, add couscous. Remove from heat, cover with a lid, and set a timer for 6 minutes.

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.