17 Delicious Moroccan Couscous Recipes for Every Occasion

Just imagine the aromatic blend of spices, the fluffy texture of couscous, and the vibrant colors of fresh vegetables—all coming together in a dish that’s as versatile as it is delicious. Whether you’re planning a cozy family dinner or a festive gathering, Moroccan couscous offers endless possibilities to delight your taste buds. Dive into our roundup of 17 mouthwatering recipes that promise to bring a taste of Morocco to your table!

Vegetable Moroccan Couscous with Chickpeas

Finally, a dish that brings the vibrant flavors of Morocco right to your kitchen without any fuss. I stumbled upon this Vegetable Moroccan Couscous with Chickpeas during a lazy Sunday experiment, and it’s been a staple ever since. Perfect for those days when you crave something hearty yet healthy.

Ingredients

• 1 cup couscous – I love the texture of whole wheat couscous, but any type works.
• 1 1/2 cups vegetable broth – Homemade is best, but store-bought does the trick.
• 1 can (15 oz) chickpeas, drained and rinsed – For that perfect bite.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 medium zucchini, diced – Adds a nice crunch.
• 1 medium carrot, diced – For a touch of sweetness.
• 1 tsp ground cumin – The secret to that authentic Moroccan flavor.
• 1/2 tsp cinnamon – Just a hint for warmth.
• Salt to taste – I usually start with 1/2 tsp and adjust.

Instructions

1. Heat the olive oil in a large pan over medium heat. Tip: Swirl the oil to coat the pan evenly.
2. Add the zucchini and carrot. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Stir in the chickpeas, cumin, cinnamon, and salt. Cook for another 2 minutes to blend the flavors. Tip: Toasting the spices with the veggies really brings out their aroma.
4. Pour in the vegetable broth and bring to a boil. Once boiling, remove from heat.
5. Add the couscous to the pan, cover, and let sit for 5 minutes. Tip: No peeking! Letting it steam is key to fluffy couscous.
6. Fluff the couscous with a fork, mixing everything together. Serve warm.

Zesty and fragrant, this dish is a celebration of textures and flavors. I love serving it with a dollop of yogurt on top for a creamy contrast. It’s also fantastic the next day, cold, straight from the fridge.

Spicy Moroccan Couscous with Lamb

Back when I first stumbled upon this Spicy Moroccan Couscous with Lamb at a tiny eatery in Marrakech, I knew I had to recreate it at home. The blend of spices and the tender lamb had me hooked, and now it’s a staple in my kitchen during the cooler months.

Ingredients

• 1 lb lamb shoulder, cubed (I find the shoulder offers the perfect balance of fat and flavor)
• 1 cup couscous (instant works fine, but I love the texture of traditional)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (fresh is key here for that punch of flavor)
• 1 tsp ground cumin (toasted and ground at home if you’re feeling fancy)
• 1 tsp smoked paprika (adds a depth that regular paprika just can’t match)
• 1/2 tsp cayenne pepper (adjust based on your heat tolerance)
• 2 cups chicken stock (homemade if you have it, but store-bought works in a pinch)
• Salt to taste (I like to use sea salt for its mineral quality)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the cubed lamb shoulder, browning on all sides, approximately 5 minutes total. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
4. Sprinkle in the cumin, smoked paprika, and cayenne pepper, stirring constantly for 1 minute to toast the spices. Tip: Toasting spices releases their essential oils, deepening the dish’s flavor.
5. Pour in the chicken stock, bringing the mixture to a boil. Then reduce the heat to low, cover, and simmer for 1 hour until the lamb is tender.
6. Meanwhile, prepare the couscous according to package instructions, usually requiring boiling water and a 5-minute steep. Tip: Fluff the couscous with a fork after cooking to prevent clumping.
7. Once the lamb is tender, uncover and increase the heat to medium, reducing the sauce slightly, about 5 minutes.
8. Serve the spicy lamb over the fluffy couscous, garnishing with fresh herbs if desired.

So there you have it—a dish that’s as hearty as it is flavorful, with the couscous soaking up every bit of that spicy, aromatic sauce. Try serving it with a side of roasted vegetables or a simple cucumber salad to round out the meal.

Sweet and Savory Moroccan Couscous with Raisins and Almonds

Nothing brings me more joy than a dish that perfectly balances sweet and savory flavors, and this Moroccan Couscous with Raisins and Almonds is a testament to that. I remember the first time I tried it at a friend’s dinner party; the combination of fluffy couscous, sweet raisins, and crunchy almonds had me hooked. Now, it’s a staple in my kitchen, especially when I need something quick yet impressive.

Ingredients

• 1 cup couscous – I always go for the whole wheat kind for a nuttier flavor.
• 1 1/4 cups boiling water – Just off the boil works best to hydrate the couscous perfectly.
• 1/2 cup raisins – Golden raisins are my favorite here for their sweetness and plump texture.
• 1/4 cup sliced almonds – Toasting them first brings out their flavor, trust me.
• 2 tbsp extra virgin olive oil – My go-to for dressing the couscous; it adds a lovely richness.
• 1/2 tsp ground cinnamon – A little goes a long way in adding warmth to the dish.
• 1/4 tsp salt – Just enough to enhance all the other flavors.

Instructions

1. Place the couscous in a large bowl. Pour the boiling water over it, cover with a plate, and let it sit for 5 minutes. This is the perfect time to toast the almonds.
2. While the couscous is steaming, heat a small skillet over medium heat. Add the sliced almonds and toast for 2-3 minutes, stirring frequently, until they’re golden and fragrant. Tip: Keep an eye on them; they can go from toasted to burnt in seconds.
3. Fluff the couscous with a fork to separate the grains. Drizzle with olive oil and sprinkle with cinnamon and salt. Mix well to combine.
4. Add the raisins and toasted almonds to the couscous. Gently toss everything together until evenly distributed. Tip: If the raisins are a bit dry, soak them in warm water for 10 minutes before adding to the dish for extra plumpness.
5. Let the couscous sit for a couple of minutes before serving to allow the flavors to meld together. Tip: This dish tastes even better at room temperature, making it perfect for picnics or potlucks.

Combining the fluffy couscous with the sweet raisins and crunchy almonds creates a delightful texture contrast. The cinnamon adds a warm, spicy note that makes this dish incredibly aromatic. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light yet satisfying lunch.

Moroccan Couscous with Roasted Vegetables

Last summer, I stumbled upon this Moroccan Couscous with Roasted Vegetables recipe during a cozy dinner party, and it’s been a staple in my kitchen ever since. The blend of spices and the heartiness of the veggies make it a perfect dish for any season.

Ingredients

• 1 cup couscous (I always go for the whole wheat variety for an extra nutty flavor)
• 2 cups vegetable broth (homemade if you have it, but store-bought works just fine)
• 1 large zucchini, diced (about 2 cups)
• 1 large red bell pepper, diced (I love the sweetness it adds)
• 1 large carrot, diced (for a bit of crunch)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp ground cumin (the secret to that warm, earthy flavor)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• Salt to taste (I use sea salt for a cleaner taste)
• 1/4 cup chopped fresh parsley (for that fresh finish)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting the veggies.
2. Toss the diced zucchini, red bell pepper, and carrot with 1 tbsp of olive oil, cumin, smoked paprika, and a pinch of salt on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through, until they’re tender and slightly caramelized.
4. While the veggies roast, bring the vegetable broth to a boil in a medium saucepan. Tip: Keep an eye on it to prevent boiling over.
5. Once boiling, remove the broth from heat, stir in the couscous, cover, and let it sit for 5 minutes. This allows the couscous to absorb all the flavorful broth.
6. Fluff the couscous with a fork to separate the grains. Tip: A fork works better than a spoon to prevent clumping.
7. Combine the roasted vegetables with the couscous, drizzle with the remaining 1 tbsp of olive oil, and toss gently to mix. Tip: Be gentle to keep the veggies intact.
8. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.

Now, the texture of this dish is wonderfully fluffy with a slight bite from the couscous, complemented by the soft, sweet roasted vegetables. Serve it in a large, colorful bowl to showcase the vibrant veggies, or pack it for a picnic—it’s just as delicious at room temperature.

Herbed Moroccan Couscous with Lemon and Garlic

Venturing into the world of Moroccan cuisine has always been a thrilling adventure for me, especially when it involves the vibrant flavors of herbed couscous. The first time I tried adding lemon and garlic to my couscous, it was a game-changer, transforming a simple side into a standout dish that’s now a staple in my kitchen.

Ingredients

• 1 cup couscous – I find that the fine grain variety works best for this recipe.
• 1 1/4 cups water – Always use filtered water for the purest taste.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 large lemon, zested and juiced – Freshness is key here, so avoid bottled juice.
• 2 cloves garlic, minced – The more, the merrier, in my opinion.
• 1/4 cup fresh parsley, chopped – Flat-leaf parsley adds a nice texture.
• 1/4 cup fresh cilantro, chopped – For that unmistakable Moroccan flair.
• 1/2 tsp salt – I prefer sea salt for its mild flavor.
• 1/4 tsp black pepper – Freshly ground makes all the difference.

Instructions

1. Bring the water to a boil in a medium saucepan over high heat. Tip: A rolling boil ensures the couscous cooks evenly.
2. Remove the saucepan from heat and immediately stir in the couscous, olive oil, lemon zest, lemon juice, garlic, salt, and pepper. Tip: Covering the pan right away traps the steam, which is crucial for fluffy couscous.
3. Let the mixture sit, covered, for 5 minutes. This allows the couscous to absorb all the liquid and flavors.
4. Fluff the couscous with a fork to separate the grains. Tip: Use a fork instead of a spoon to prevent clumping.
5. Gently fold in the chopped parsley and cilantro until evenly distributed.

This herbed Moroccan couscous is a symphony of textures and flavors, with the lemon and garlic shining through in every bite. Try serving it alongside grilled chicken or fish for a complete meal that’s bursting with freshness.

Moroccan Couscous with Chicken and Olives

Oh, the joys of discovering a dish that’s as nourishing to the soul as it is to the body! That’s exactly how I felt when I first stumbled upon this Moroccan Couscous with Chicken and Olives recipe during a chilly evening last winter. It’s become a staple in my kitchen ever since, perfect for those nights when you crave something warm, flavorful, and just a little bit exotic.

Ingredients

• 1 cup couscous – I love the light, fluffy texture it gets when steamed just right.
• 1.5 lbs chicken thighs, boneless and skinless – Thighs are my go-to for their juiciness, but breasts work too if you’re watching the calories.
• 1/2 cup green olives, pitted and halved – The briny pop they add is irreplaceable.
• 2 tbsp extra virgin olive oil – My kitchen staple for that rich, fruity depth.
• 1 tsp ground cumin – It’s all about that warm, earthy vibe.
• 1/2 tsp turmeric – For color and a subtle bitterness.
• 2 cups chicken broth – Homemade if you have it, but store-bought works in a pinch.
• 1 small onion, finely diced – The sweetness balances the spices beautifully.
• 2 garlic cloves, minced – Because what’s a dish without garlic?

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This is when it’s ready to work its magic.
2. Add the chicken thighs, seasoning them with salt and pepper. Cook until golden brown on both sides, about 5 minutes per side. Tip: Don’t overcrowd the pan to get that perfect sear.
3. Remove the chicken and set aside. In the same skillet, add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
4. Stir in the cumin and turmeric, cooking for another minute to toast the spices. This step unlocks their full flavor potential.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold!
6. Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes. The chicken should be tender and cooked through.
7. Meanwhile, prepare the couscous according to package instructions, usually by steaming it in boiling water for about 5 minutes. Tip: Fluff it with a fork to prevent clumping.
8. Stir the olives into the chicken mixture, heating through for about 2 minutes.
9. Serve the chicken and olive mixture over the couscous. Tip: Garnish with fresh parsley for a pop of color and freshness.

Best enjoyed when the couscous has soaked up all those glorious juices, creating a dish that’s both hearty and light. The olives add a surprising burst of flavor that makes each bite exciting. Try serving it with a side of harissa for those who like a little heat!

Moroccan Couscous with Beef and Pumpkin

Growing up, my family didn’t have many traditions, but one thing we always did was explore new cuisines together. That’s how I first fell in love with Moroccan food, and this couscous dish is a tribute to those memories.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces (I find the smaller pieces absorb the spices better)
• 2 cups pumpkin, peeled and diced (butternut squash works great too if pumpkin’s not your thing)
• 1 cup couscous (the quick-cooking kind is a lifesaver on busy nights)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 tsp ground cumin (don’t skimp—it’s the soul of the dish)
• 1/2 tsp cinnamon (a little goes a long way to add warmth)
• 4 cups beef broth (homemade if you have it, but store-bought is fine)
• Salt to taste (I like to add it in layers as I cook)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef pieces, browning them on all sides, roughly 5 minutes. Tip: Don’t crowd the pot to ensure a good sear.
3. Sprinkle the cumin and cinnamon over the beef, stirring to coat evenly, about 1 minute.
4. Pour in the beef broth, scraping the bottom of the pot to lift any browned bits, then bring to a boil.
5. Reduce the heat to low, cover, and simmer for 1 hour, until the beef is tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate too quickly.
6. Add the diced pumpkin, cover again, and cook for another 20 minutes, until the pumpkin is soft but not mushy.
7. Stir in the couscous, remove from heat, and let sit covered for 5 minutes. Tip: Fluff with a fork before serving to separate the grains.

Silky pumpkin and tender beef nestled in fluffy couscous make every bite a delight. Try serving it with a dollop of Greek yogurt on top for a creamy contrast.

Moroccan Couscous with Fish and Preserved Lemons

Believe it or not, the first time I tried Moroccan Couscous with Fish and Preserved Lemons was during a chilly evening in a small café in Marrakech. The combination of fluffy couscous, tender fish, and the tangy kick of preserved lemons was nothing short of magical. Since then, I’ve been obsessed with recreating this dish at home, and today, I’m sharing my foolproof version with you.

Ingredients

• 1 cup couscous (I always go for the whole wheat variety for a nuttier flavor)
• 1.5 cups water (filtered makes a difference, trust me)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 lb white fish fillets (cod or halibut works wonders)
• 2 preserved lemons, finely chopped (the secret star of the dish)
• 1 tsp ground cumin (toasted and freshly ground if you can)
• Salt to taste (I use Himalayan pink salt for a subtle mineral touch)
• Fresh cilantro for garnish (because presentation matters)

Instructions

1. Bring the water to a boil in a medium saucepan over high heat.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the water is absorbed. Fluff with a fork before serving.
3. Heat olive oil in a large skillet over medium heat. Add the fish fillets and cook for 3-4 minutes on each side until golden and cooked through.
4. Sprinkle the ground cumin and salt over the fish during the last minute of cooking for an aromatic touch.
5. Gently fold the chopped preserved lemons into the cooked couscous, distributing evenly.
6. Serve the couscous on a platter, topped with the fish fillets and garnished with fresh cilantro.

Key to this dish is the contrast between the fluffy, lemony couscous and the perfectly seared fish. For an extra touch, serve with a side of harissa for those who love a bit of heat. The preserved lemons not only add a unique tang but also a beautiful pop of color that makes this dish a feast for the eyes as well as the palate.

Moroccan Couscous with Sausage and Spices

Waking up to the aroma of spices simmering on the stove is one of my favorite ways to start the day, and this Moroccan Couscous with Sausage and Spices dish is no exception. It’s a hearty, flavorful meal that brings a little bit of North African warmth to your table, perfect for those evenings when you’re craving something different yet comforting.

Ingredients

• 1 cup couscous – I always go for the whole wheat variety for a nuttier flavor and extra fiber.
• 1 tbsp extra virgin olive oil – my kitchen staple for sautéing; it adds a lovely fruity note.
• 1/2 lb sausage – I use a spicy merguez for authenticity, but any flavorful sausage will do.
• 1 tsp ground cumin – toasting it briefly really wakes up the flavors.
• 1/2 tsp cinnamon – a surprising but essential warmth in this dish.
• 1/4 tsp cayenne pepper – adjust to your heat preference, but don’t skip it!
• 1 1/2 cups chicken broth – homemade is best, but a good quality store-bought works in a pinch.
• 1/4 cup chopped parsley – for a fresh finish.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Sprinkle the cumin, cinnamon, and cayenne over the sausage, stirring to coat, and cook for 1 minute until fragrant. Tip: Toasting spices releases their essential oils, deepening the dish’s flavor.
4. Pour in the chicken broth and bring to a boil, then stir in the couscous. Tip: Using broth instead of water infuses the couscous with more flavor.
5. Remove from heat, cover, and let sit for 5 minutes until the couscous has absorbed all the liquid.
6. Fluff the couscous with a fork, stir in the parsley, and serve immediately.

Fluffy and fragrant, this couscous pairs beautifully with the spicy sausage, creating a dish that’s as satisfying to eat as it is easy to make. Try serving it with a side of roasted vegetables or a simple cucumber salad for a complete meal.

Moroccan Couscous with Eggplant and Tomatoes

Venturing into the world of Moroccan cuisine has been a delightful journey for me, especially when it comes to mastering the art of couscous. There’s something incredibly satisfying about the fluffy texture paired with the rich flavors of eggplant and tomatoes. It’s a dish that reminds me of a cozy dinner under the stars during my trip to Marrakech.

Ingredients

• 1 cup couscous – I always go for the whole wheat variety for an extra nutty flavor.
• 1 large eggplant, diced into 1-inch cubes – Salting them beforehand removes bitterness, a trick I learned from my grandma.
• 2 cups cherry tomatoes, halved – Their sweetness balances the dish perfectly.
• 3 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 tsp ground cumin – It adds that unmistakable Moroccan warmth.
• 1/2 tsp smoked paprika – For a subtle smokiness that elevates the dish.
• 2 cups vegetable broth – Homemade is best, but store-bought works in a pinch.
• Salt to taste – I prefer sea salt for its clean taste.

Instructions

1. Preheat your oven to 400°F (200°C). This ensures everything cooks evenly.
2. Toss the diced eggplant with 2 tbsp olive oil, cumin, smoked paprika, and a pinch of salt on a baking sheet. Spread them out so they roast, not steam.
3. Roast for 25 minutes, stirring halfway, until the eggplant is golden and tender. The smell will tell you when it’s ready.
4. Meanwhile, heat the remaining olive oil in a pan over medium heat. Add the cherry tomatoes and sauté for 5 minutes until they start to soften.
5. Bring the vegetable broth to a boil in a separate pot. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes; the couscous will absorb all the broth and become fluffy.
6. Fluff the couscous with a fork, then gently mix in the roasted eggplant and sautéed tomatoes. Tip: Letting it sit for a couple of minutes before serving allows the flavors to meld.

Rich in texture and bursting with flavors, this Moroccan couscous is a testament to how simple ingredients can create something extraordinary. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for an extra layer of delight.

Moroccan Couscous with Sweet Potatoes and Carrots

Over the years, I’ve found that Moroccan couscous is the perfect dish to bring a little warmth and spice to any dinner table. It’s a recipe that’s close to my heart, especially during the cooler months when sweet potatoes and carrots are at their peak.

Ingredients

• 1 cup couscous – I always go for the whole wheat variety for a nuttier flavor.
• 1 large sweet potato, diced into 1/2-inch cubes – peeling is optional, but I love the extra texture the skin adds.
• 2 carrots, sliced into 1/4-inch rounds – they add a beautiful color and sweetness.
• 2 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 1 tsp ground cumin – it’s the spice that really makes this dish sing.
• 1/2 tsp cinnamon – a little goes a long way to add warmth.
• 1 1/2 cups vegetable broth – homemade if you have it, but store-bought works in a pinch.
• Salt to taste – I prefer sea salt for its clean flavor.

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly and gets nicely caramelized.
2. Toss the sweet potatoes and carrots with 1 tbsp olive oil, cumin, cinnamon, and a pinch of salt on a baking sheet. Spread them out in a single layer for the best roasting.
3. Roast for 25 minutes, or until the vegetables are tender and slightly caramelized at the edges. Stir halfway through for even cooking.
4. While the vegetables roast, heat the remaining 1 tbsp olive oil in a medium saucepan over medium heat. Add the couscous and toast for 2 minutes, stirring constantly, until fragrant.
5. Pour in the vegetable broth, bring to a boil, then cover and remove from heat. Let it sit for 5 minutes; the couscous will absorb all the liquid and become fluffy.
6. Fluff the couscous with a fork, then gently fold in the roasted vegetables. Tip: Letting the couscous sit covered for an extra minute off the heat ensures it’s perfectly tender.

Zesty and vibrant, this Moroccan couscous is a feast for the senses with its fluffy texture and the sweet, earthy flavors of the roasted vegetables. Serve it as a hearty side or top with a dollop of yogurt for a creamy contrast.

Moroccan Couscous with Apricots and Pistachios

Zesty and vibrant, this Moroccan Couscous with Apricots and Pistachios is a dish that brings a burst of flavor to your table. I remember the first time I tried it at a friend’s dinner party; the combination of sweet apricots and crunchy pistachios with the fluffy couscous was unforgettable. Now, it’s a staple in my kitchen for quick, nutritious meals.

Ingredients

• 1 cup couscous – I always go for the whole wheat variety for an extra fiber boost.
• 1 1/4 cups vegetable broth – Homemade is best, but store-bought works in a pinch.
• 1/2 cup dried apricots, chopped – The softer, the better for blending seamlessly into the couscous.
• 1/4 cup shelled pistachios, roughly chopped – I love the pop of color and crunch they add.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1/2 tsp ground cinnamon – Just a hint to warm up the dish without overpowering it.
• Salt to taste – I prefer sea salt for its clean, sharp flavor.

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil over high heat. Tip: Watch for small bubbles breaking the surface to know it’s boiling.
2. Remove the saucepan from heat and stir in the couscous, olive oil, cinnamon, and salt. Cover and let sit for 5 minutes. Tip: The couscous will absorb all the liquid and become fluffy.
3. Fluff the couscous with a fork to separate the grains. Tip: Use a fork instead of a spoon to prevent clumping.
4. Gently fold in the chopped apricots and pistachios until evenly distributed throughout the couscous.
5. Serve warm or at room temperature. The dish is perfect as is, but I sometimes add a dollop of Greek yogurt for extra creaminess.

With its light, fluffy texture and the sweet and nutty flavors, this Moroccan Couscous is a delight. I love serving it in a large, colorful bowl to let the apricots and pistachios shine. It’s a dish that’s as pleasing to the eye as it is to the palate.

Moroccan Couscous with Mint and Yogurt

Yesterday, I found myself craving something light yet satisfying, and that’s when Moroccan Couscous with Mint and Yogurt came to mind. It’s a dish that perfectly balances the warmth of spices with the coolness of yogurt, making it ideal for any season.

Ingredients

• 1 cup couscous – I always go for the whole wheat variety for a nuttier flavor.
• 1 1/4 cups boiling water – Just off the boil works best to hydrate the couscous evenly.
• 2 tbsp extra virgin olive oil – My kitchen staple for its fruity notes.
• 1/2 cup plain yogurt – Full-fat yogurt gives a creamier texture, but any works.
• 1/4 cup fresh mint leaves, chopped – The fresher, the better for that vibrant color and aroma.
• 1 tsp ground cumin – Toasted lightly before use to unlock its earthy flavors.
• Salt to taste – I like to use sea salt for its subtle crunch and minerality.

Instructions

1. In a large bowl, combine the couscous and boiling water. Cover and let sit for 5 minutes until all the water is absorbed. Tip: Fluff with a fork to separate the grains.
2. While the couscous rests, heat the olive oil in a small pan over medium heat. Add the cumin and toast for about 30 seconds until fragrant. Tip: Keep the cumin moving to prevent burning.
3. Uncover the couscous and drizzle the toasted cumin oil over it. Add the chopped mint and yogurt, then mix gently to combine. Tip: Fold in the yogurt last to maintain its cool temperature against the warm couscous.
4. Season with salt to taste, mixing once more to ensure everything is evenly distributed.

Finally, this dish offers a delightful contrast between the fluffy couscous and the creamy yogurt, with the mint adding a refreshing burst. Serve it alongside grilled vegetables or as a standalone salad for a light lunch.

Moroccan Couscous with Harissa and Shrimp

Having just returned from a trip to Morocco, I’ve been craving the vibrant flavors of their cuisine. This Moroccan Couscous with Harissa and Shrimp is my attempt to bring a piece of that culinary adventure into my kitchen. It’s a dish that’s as colorful as it is flavorful, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 cup couscous – I love the light, fluffy texture it gets when steamed just right.
• 1 lb shrimp, peeled and deveined – Fresh is best, but frozen works in a pinch.
• 2 tbsp harissa paste – This is the heart of the dish, so don’t skimp on quality.
• 1 tbsp extra virgin olive oil – My go-to for sautéing; it adds a nice fruity note.
• 1/2 cup diced carrots – They add a sweet crunch that contrasts beautifully with the spicy harissa.
• 1/2 cup diced zucchini – A summer favorite that cooks up tender in minutes.
• 2 cups chicken broth – Homemade is ideal, but store-bought works fine.
• Salt to taste – I always start with a pinch and adjust as needed.

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add the shrimp and cook until pink and opaque, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the shrimp and set aside. In the same pan, add the carrots and zucchini, sautéing until slightly softened, about 3 minutes.
4. Stir in the harissa paste and cook for another minute to release its flavors. Tip: Harissa can vary in heat, so adjust the amount based on your preference.
5. Add the chicken broth and bring to a boil. Tip: For extra flavor, you can use shrimp stock instead of chicken broth.
6. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid.
7. Fluff the couscous with a fork and gently fold in the cooked shrimp. Season with salt to taste.

With its spicy, aromatic harissa and tender shrimp, this dish is a feast for the senses. Serve it with a side of cool yogurt to balance the heat, or enjoy it as is for a truly Moroccan experience.

Moroccan Couscous with Dates and Walnuts

Venturing into the world of Moroccan cuisine has been a delightful journey for me, especially when it comes to this couscous dish. It’s a perfect blend of sweet and savory, with dates and walnuts adding a luxurious touch to the fluffy grains. I remember the first time I made it; the aroma alone transported me to the bustling markets of Marrakech.

Ingredients

• 1 cup couscous (I always go for the whole wheat variety for a nuttier flavor)
• 1 1/4 cups boiling water (just off the boil works best)
• 1/2 cup chopped dates (Medjool are my favorite for their natural sweetness)
• 1/2 cup walnuts, roughly chopped (toasting them lightly brings out their flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/2 tsp ground cinnamon (a little goes a long way in warming up the dish)

Instructions

1. Place the couscous in a large bowl and drizzle with olive oil, tossing to coat each grain lightly.
2. Pour the boiling water over the couscous, cover the bowl tightly with a lid or plastic wrap, and let it sit for 5 minutes. This is the perfect time to toast your walnuts if you haven’t already.
3. Fluff the couscous with a fork to separate the grains, then stir in the chopped dates and walnuts.
4. Sprinkle with salt and cinnamon, mixing well to ensure even distribution of flavors.
5. Let the dish sit for another 2 minutes before serving to allow the flavors to meld together beautifully.

Fluffy, fragrant, and with just the right amount of sweetness, this Moroccan couscous is a testament to how simple ingredients can create something extraordinary. Serve it alongside grilled vegetables or as a standalone dish for a light yet satisfying meal.

Moroccan Couscous with Cinnamon and Honey

Last summer, I stumbled upon this Moroccan Couscous with Cinnamon and Honey at a tiny café in Marrakech, and it was love at first bite. The warmth of the cinnamon paired with the sweetness of honey transformed a simple dish into something magical. I’ve been tweaking the recipe at home ever since, and I’m thrilled to share my version with you.

Ingredients

• 1 cup couscous – I find the pearl variety holds up better to the dressing.
• 1 1/4 cups boiling water – just off the boil works best for me.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 tsp ground cinnamon – don’t skimp; it’s the star here.
• 2 tbsp honey – local if you can, for that floral touch.
• 1/4 cup slivered almonds – toasted, because the crunch is everything.
• Salt to taste – I use a pinch of flaky sea salt for texture.

Instructions

1. In a large bowl, combine the couscous and cinnamon, stirring to distribute the spice evenly.
2. Pour the boiling water over the couscous, cover the bowl with a tight-fitting lid or plate, and let it sit for 5 minutes. This steams the couscous perfectly.
3. Fluff the couscous with a fork to separate the grains. Tip: Use a fork instead of a spoon to prevent clumping.
4. Drizzle the olive oil and honey over the couscous, tossing gently to coat every grain. The honey should be warm for easier mixing.
5. Toast the slivered almonds in a dry pan over medium heat for 2-3 minutes, until golden and fragrant. Keep an eye on them; they burn fast!
6. Fold the toasted almonds into the couscous, adding a pinch of salt to balance the sweetness.

The couscous should be light and fluffy, with a comforting warmth from the cinnamon and a delicate sweetness from the honey. Try serving it alongside grilled chicken or stuffed into roasted bell peppers for a colorful twist.

Moroccan Couscous with Saffron and Pine Nuts

Discovering the vibrant flavors of Moroccan cuisine has been a delightful journey for me, especially when it comes to this aromatic couscous dish. It’s a recipe that brings back memories of a cozy dinner party where the scent of saffron filled the air, and everyone couldn’t stop raving about the pine nuts’ crunch.

Ingredients

• 1 cup couscous – I always go for the whole wheat variety for a nuttier flavor.
• 1 1/4 cups vegetable broth – Homemade is best, but a good quality store-bought works in a pinch.
• 1/2 tsp saffron threads – Soaking these in a tbsp of warm water before use really unlocks their aroma.
• 2 tbsp extra virgin olive oil – My kitchen staple for its fruity notes.
• 1/4 cup pine nuts – Toasting them lightly brings out their buttery taste.
• 1 small onion, finely chopped – Yellow onions are my preference for their sweetness.
• Salt to taste – I like to use sea salt for its clean flavor.

Instructions

1. In a small bowl, soak the saffron threads in 1 tbsp of warm water for about 10 minutes to bloom.
2. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the pine nuts to the pan and toast them lightly, stirring constantly for about 2 minutes until golden. Tip: Keep an eye on them as they can burn quickly.
4. Pour in the vegetable broth and bring to a boil. Stir in the bloomed saffron along with its water.
5. Remove the saucepan from heat and immediately add the couscous and salt. Cover and let it sit for 5 minutes. Tip: This allows the couscous to steam perfectly.
6. Fluff the couscous with a fork to separate the grains. Tip: For extra fluffiness, let it sit covered for an additional 2 minutes before fluffing.

Fluffy and fragrant, this couscous is a feast for the senses with its golden hue and the pine nuts’ delightful crunch. Serve it alongside grilled vegetables or as a bed for your favorite protein to make it a complete meal.

Conclusion

Nothing brings people together like the shared love of delicious food, and this roundup of 17 Moroccan couscous recipes is no exception. Whether you’re looking for a quick weeknight dinner or a festive dish to impress your guests, there’s something here for every occasion. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!