This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
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Why I love this Moroccan couscous recipe
Side dishes can be hard sometimes. For me, they tend to be an afterthought, which means they can get be pretty basic – like roasted broccoli or mashed potatoes.
But, this year, I decided to give side dishes the time of day, and I’ve intentionally been working on more easy, flavorful side dish recipes, like saffron rice, Instant Pot baked beans and kale salad with homemade caesar dressing.
I made this Moroccan couscous to pair with my sweet and spicy shrimp with homemade Moroccan seasoning, but I’ve also served it with my meatball tagine recipe, too. I wanted it to pair well together without overdoing the seasonings, so I just added a hint of cumin and cinnamon with a mix of raisins and toasted nuts.
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I used almonds, but you can use any nuts you have on hand (maybe not peanuts, but they might work). I think toasted pine nuts or pistachios would be a great option.
What is couscous?
Before we go any further, I just want to touch on this in case couscous is new to you. Couscous is basically a super tiny pasta made from durum or semolina wheat flour.
It ranges in size from tiny, like I used in this recipe, or a bit larger, like you can see in this pearl couscous recipe.
So, while it’s definitely a pasta, I tend to treat it more like grain (like rice or quinoa) when cooking with it. Mostly because it’s so small.
Sauté the savories. Heat a large saucepan to medium high heat. Add the onions, garlic and spices to the pan. Sauté them until the onions are translucent, stirring them as need to prevent burning.
Boil the vegetable broth. When the onions are soft and see-through, add the broth. Cover the pot, increase the heat and bring it to a boil.
Add the couscous. Remove the pot from the heat and add the couscous, salt & pepper to the boiling broth. Return the cover and let the couscous sit, with not heat, until it absorbs all of the liquid.
Garnish and serve. Fluff the couscous with a fork and stir in the raisins, almonds and parsley before serving.
Frequently asked questions:
What can I add to couscous for flavor?
Vegetable broth can do a great deal for the flavor of couscous, as can salt. I used that as a base for this recipe and other savory ingredients, like onion, garlic and herbs, to add even more flavor.
Should I rinse couscous before cooking?
No. Unlike grains such as quinoa and rice, you don’t need to rinse couscous before cooking.
A little fat goes a long way in keeping couscous moist. I’ve added two tablespoons of olive oil to this recipe to prevent it from drying out.
Is couscous a protein or carb?
Couscous is made from wheat, so it is considered a carb. It does contain some protein, but there are significantly more carbohydrates in each serving.
This would be great with:
Greek meatballs
Grilled chicken thighs
Pecan crusted salmon
Wheat berry salad
Olive oil brownies
More easy side dish recipes:
Italian green beans
Crispy brussels sprouts
Coconut rice
Vegan mashed potatoes
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Easy, Moroccan Couscous Recipe
★★★★★4.8 from 4 reviews
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This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally – about 5 minutes.
Add broth. Cover the pot and bring to a boil.
Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
Stir in raisins, almonds and parsley before serving.
Category:Side Dish
Method:Stovetop
Cuisine:Moroccan
Nutrition
Serving Size:
Calories:230
Sugar:4.6 g
Sodium:356.5 mg
Fat:8.2 g
Saturated Fat:0.9 g
Carbohydrates:33.6 g
Fiber:3.2 g
Protein:6.4 g
Cholesterol:0 mg
Keywords: dairy free, vegan, easy
Published: June 12, 2020. Updated: November 23, 2021.
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Infuse your couscous with international flavours. For a Mediterranean twist, incorporate feta, olives and sun-dried tomatoes. Moroccan-inspired couscous can include spices like cinnamon or ginger and dried fruits. Or try an Indian-inspired version with curry powder, peas and cashews.
Couscous is a staple dish in many North African countries including Morocco, a country I dream of visiting one day. While it resembles a tiny grain of rice or quinoa, couscous is pasta. It's made from semolina flour (semolina is a flour made from durum wheat and is used in most traditional kinds of pasta) and water.
Couscous is a traditional Moroccan dish, eaten on Fridays - the day of congregational prayer. Huge groups gather around one big table a eat the dish together, normally by hand. Lben, a type of buttermilk, is the drink paired with the dish.
Moroccan couscous: Tiny grains of semolina are about three times the size of a grain of cornmeal. This type cooks very quickly. Israeli couscous: These semolina pellets are about the size of peppercorns and will take much longer to cook. This type is usually steamed in the traditional long-cooking method.
Couscous is packed with nutrients and has better selenium per serving than white rice when it comes to selenium and other elements. It is light and filling, making it a good choice for busy professionals, families and people who don't want to spend a lot of time in the kitchen to prepare a healthy, delicious meal.
It makes a fluffy bed for veggies, fish, and meats, and perfectly soaks up hearty Moroccan chicken or lamb stews. You can even chill your couscous and toss it into a tasty Mediterranean salad! It's true what they say about it—it's the pasta so nice, they named it twice!
Traditionally, Tagine cooks in a conical-shaped two-piece terra-cotta pot, called a tagine, over low heat with meat, veggies, olive oil and spices. Couscous cooks in a couscoussier, a taller metal pot with a slightly bulbous base, a steamer and a lid.
Fluff the couscous with a fork, transfer it to a large bowl, and toss it with the remaining 1 tablespoon olive oil, ¼ teaspoon sea salt, garlic, lemon zest, lemon juice, parsley, and pine nuts. Transfer the mixture to a serving platter and garnish with additional pine nuts, parsley, and red pepper flakes, if desired.
Rich in selenium, couscous can help boost your immune system and reduce your risk of some diseases like cancer. Nevertheless, while couscous has health and nutrition benefits, it may not be the best carb choice for everyone. It contains gluten, making it off limits for some.
Most Moroccans practice the religion of Islam. The holy day for Muslims is Friday, just as Sunday is a holy day for Christians. Fridays are reserved for prayer and rest. This is why Moroccans gather with their family and friends to share couscous on Fridays, following midday prayers.
One thing to keep in mind when eating couscous during your travels in Morocco is that it is a communal dish and eaten with your hands. This is especially important if you are a guest in someone's home.
Steamed above a pot of boiling vegetables, the dish is fluffed by hand for an hour or more to make sure the end result is up to scratch. Served with aubergines, onion and any other vegetable that takes your fancy, it not only tastes great but is super healthy too.
Compared to couscous, quinoa has stronger anti-inflammatory and antioxidant effects. With 7 percent fewer calories per 100 grams of cooked couscous than quinoa, it is healthier for weight loss. Every 100 grams of cooked quinoa has 120 calories. Every 100 grams of cooked couscous has 112 calories.
Couscous has a nutritional profile similar to white pasta, high in carbohydrates without other health benefits such as fiber or protein content. If you are looking to enjoy food with a higher carbohydrate content, there isn't much difference between choosing pasta or couscous.
Whole wheat couscous is more nutritious that the regular variety. It's made from whole wheat durum flour. It contains 5 to 6 grams of fiber per serving, which can help you meet the recommended daily amount of fiber. Couscous has a mild flavor which makes it extremely versatile.
If your couscous is always boring and flat-tasting, try cooking it in something besides plain water. Couscous has a natural nutty flavor that isn't exactly explosive, but can be enhanced to great effect by a flavorful liquid.
Season with a pinch of pepper and salt. Pour in the warm water and then quickly stir the couscous using a fork because you want to avoid any couscous lumps later. Cover the dish with cling film or a lid for 10 minutes while the couscous is absorbing the liquid.
Couscous is a dried and cracked pasta made from semolina, like tiny pasta, meaning it cooks at lightning speed. It has a nutty, sweet flavor that pairs perfectly with stews, braises, and grilled or roasted veggies.
But it really only needs 5 minutes in very hot or simmering (not boiling) water (it varies by brand) to let moisture seep back in. So once you bring the water to a boil, don't forget to take it off the heat after you add the couscous to prevent overcooking.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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