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.
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.
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
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4.8 from 4 reviews
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.
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
Published: June 12, 2020. Updated: November 23, 2021.
In terms of herbs, cous cous pairs well with coriander leaf, fresh mint or parsley. It can also be spiced up with hot chilli powder, turmeric, or our unique blend of Moroccan Spice Mix for an authentically Middle Eastern flavour.
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.
Depending upon where you are in the world, you might recognize this particular type of couscous as Maftoul, Ptitim, Israeli Couscous, or Pearl Couscous. It's larger in size (similar to a pearl) than the much smaller Moroccan couscous, nutty, and a bit chewy but just as versatile.
If it smells off or rancid, it's time to chuck it. Additionally, if mold, moisture, or bugs are present in the container, it should be discarded immediately. Although less common, discoloration is also a sign that couscous has gone bad. After opening, store couscous in an airtight container or resealable plastic bag.
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.
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.
Couscous boasts a range of health benefits, including being a rich source of protein, fibre, and essential nutrients. Its extra protein content makes it particularly beneficial for vegetarians and vegans, providing a complete amino acid profile.
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.
There are numerous names and pronunciations for couscous around the world. In Arabic it's pronounced kuskusi, while it is also known as seksu or kesksu in Morocco which means “well rolled“, “well formed” or “rounded“. Many Moroccans also call it ṭa`ām which literally means food.
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.
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.
2. **Lack of Flavor:** Couscous itself doesn't have a strong flavor. It often takes on the taste of the ingredients it's paired with, which means that it can be perceived as bland if not prepared with flavorful seasonings or sauces.
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 type of pasta that's made from semolina wheat flour and water. The subtle nutty flavor of couscous makes it a versatile ingredient that can be combined with fruits, vegetables and meats to create an excellent main or side dish. One of the most noteworthy aspects of couscous is its speedy cooking time.
Couscous is a tiny grain that's made from semolina wheat and has recently become a popular healthy rice alternative. It is light, fluffy, and easy to make; plus, it has a mild flavor that pairs well with many dishes. Couscous is also a nutritional powerhouse, offering several benefits over white rice.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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