20 Delicious Moroccan Couscous Recipes for Every Occasion

Dive into the vibrant flavors of Morocco with our roundup of 20 Delicious Moroccan Couscous Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, we’ve got a dish that’ll transport your taste buds. Perfect for home cooks looking to spice up their meal rotation, these recipes are sure to inspire. Let’s get cooking!

Traditional Moroccan Vegetable Couscous

Kickstart your culinary journey with this Traditional Moroccan Vegetable Couscous, a dish that beautifully marries simplicity with depth of flavor. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 cup fluffy, golden couscous
• 2 cups vibrant, homemade vegetable broth
• 1 tbsp rich extra virgin olive oil
• 1 medium sweet onion, finely diced
• 2 cloves aromatic garlic, minced
• 1 large carrot, peeled and chopped into bite-sized pieces
• 1 zucchini, fresh and firm, diced
• 1 cup ripe cherry tomatoes, halved
• 1 tsp warm ground cumin
• 1/2 tsp earthy turmeric
• Salt, to enhance flavors
• Fresh cilantro, chopped for garnish

Instructions

1. In a medium saucepan, heat the rich extra virgin olive oil over medium heat until shimmering.
2. Add the finely diced sweet onion and minced aromatic garlic, sautéing until translucent, about 3 minutes.
3. Stir in the bite-sized carrot pieces and diced zucchini, cooking for another 5 minutes until slightly softened.
4. Mix in the warm ground cumin and earthy turmeric, coating the vegetables evenly for 1 minute to release their fragrances.
5. Pour in the vibrant homemade vegetable broth and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld.
7. Meanwhile, place the fluffy, golden couscous in a large bowl and pour the simmering vegetable broth over it. Cover and let sit for 5 minutes.
8. Fluff the couscous with a fork, then gently fold in the cooked vegetables and halved ripe cherry tomatoes.
9. Season with salt to enhance flavors and garnish with freshly chopped cilantro before serving.

Best enjoyed when the couscous is light and airy, with each vegetable offering a burst of flavor and texture. Serve it as a standalone dish or alongside grilled meats for a more hearty meal.

Spicy Moroccan Lamb Couscous

Cooking a flavorful and aromatic dish like Spicy Moroccan Lamb Couscous can transport your senses straight to the bustling markets of Marrakech. This dish combines tender lamb with a symphony of spices, fluffy couscous, and fresh vegetables for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 cup organic chicken broth
• 1 cup dried apricots, chopped
• 1 cup Israeli couscous
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes and sear until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add the onion and cook until translucent, about 3 minutes.
4. Stir in the garlic, ginger, cumin, coriander, cinnamon, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Return the lamb to the pot and add the chicken broth, bringing to a boil. Reduce heat to low, cover, and simmer for 1 hour.
6. Add the apricots and couscous, stirring well. Cover and cook for an additional 10 minutes, or until the couscous is tender.
7. Remove from heat and stir in the cilantro. Season with salt as needed.

Zesty and vibrant, this Spicy Moroccan Lamb Couscous offers a delightful contrast of textures, from the tender lamb to the chewy apricots and fluffy couscous. Serve it in a large communal dish for a family-style meal that encourages sharing and conversation.

Moroccan Chicken Couscous with Apricots

Begin your culinary journey with this Moroccan Chicken Couscous with Apricots, a dish that beautifully balances sweet and savory flavors with a hint of spice. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup dried apricots, roughly chopped for a sweet, chewy texture
• 1.5 cups couscous, fluffy and light when cooked
• 2 cups chicken broth, rich and flavorful
• 1 large onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced for a pungent kick
• 2 tbsp extra virgin olive oil, for a smooth, rich base
• 1 tsp ground cumin, warm and earthy
• 1 tsp ground cinnamon, sweet and aromatic
• 1/2 tsp ground ginger, for a slight heat
• Salt, to enhance all the flavors

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and minced garlic to the skillet, sautéing until the onion is translucent and fragrant, approximately 5 minutes.
3. Stir in the chicken pieces, browning them on all sides for about 7 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Sprinkle the ground cumin, cinnamon, ginger, and a pinch of salt over the chicken, stirring to coat evenly.
5. Pour in the chicken broth and add the chopped apricots, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld. Tip: Check occasionally to ensure the broth hasn’t reduced too much.
7. Remove from heat and stir in the couscous, covering the skillet and letting it sit for 5 minutes to absorb the liquid. Tip: Fluff the couscous with a fork before serving to separate the grains.

Relish the delightful contrast of tender chicken and fluffy couscous, accented by the sweetness of apricots and the warmth of spices. Serve it in a large, shallow bowl to showcase its vibrant colors, or pair with a crisp green salad for a refreshing meal.

Sweet and Savory Moroccan Couscous with Raisins

Gathering around the table for a meal that transports you to the bustling markets of Morocco doesn’t require a passport, just a handful of vibrant ingredients and a bit of culinary curiosity. This Sweet and Savory Moroccan Couscous with Raisins is a delightful dance of flavors and textures, perfect for those who love a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup golden couscous, fluffy and light
• 1 1/4 cups vegetable broth, rich and aromatic
• 1/4 cup golden raisins, plump and sweet
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 small yellow onion, finely diced
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp ground cinnamon, sweet and spicy
• 1/4 tsp sea salt, finely ground
• 2 tbsp fresh parsley, chopped for a bright finish

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent and soft, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the ground cumin and ground cinnamon, toasting the spices with the onion for 1 minute until fragrant, which unlocks their full flavor potential.
4. Pour in the vegetable broth and bring the mixture to a rolling boil, then immediately remove from heat to preserve the broth’s richness.
5. Quickly add the golden couscous and golden raisins to the saucepan, stirring once to combine. Cover with a tight-fitting lid and let sit for 5 minutes, allowing the couscous to absorb all the liquid and become tender.
6. After 5 minutes, uncover and fluff the couscous with a fork to separate the grains. Tip: For extra fluffy couscous, let it sit covered for an additional 2 minutes before fluffing.
7. Sprinkle the sea salt over the couscous and gently fold in the chopped fresh parsley for a pop of color and freshness.

Just like that, you’ve created a dish where each bite offers a tender, fluffy texture with bursts of sweetness from the raisins, all wrapped in the warm embrace of cumin and cinnamon. Serve it alongside grilled vegetables or as a standalone star for a light, satisfying meal that’s sure to impress.

Moroccan Couscous with Chickpeas and Spinach

Crafting a dish that’s both nourishing and bursting with flavor doesn’t have to be complicated. Moroccan Couscous with Chickpeas and Spinach is a perfect example, combining simple ingredients with aromatic spices for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup whole wheat couscous
• 1 1/2 cups vegetable broth, simmering hot
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach leaves, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp finely ground black pepper
• Salt to taste
• 1/4 cup golden raisins
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, pour the simmering vegetable broth over the couscous, cover, and let sit for 5 minutes until all the liquid is absorbed. Fluff with a fork.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.
3. Stir in the minced garlic, cumin, cinnamon, and black pepper, cooking for 1 minute until fragrant.
4. Add the chickpeas and spinach to the skillet, stirring until the spinach wilts, about 2 minutes.
5. Combine the chickpea mixture with the fluffed couscous, then mix in the golden raisins, lemon juice, and chopped cilantro.
6. Season with salt to taste, and serve warm.

You’ll love the fluffy texture of the couscous paired with the hearty chickpeas and the slight sweetness from the raisins. For an extra touch, serve with a dollop of Greek yogurt on the side.

Harissa Spiced Moroccan Couscous

For a dish that transports your taste buds straight to the bustling markets of Morocco, this Harissa Spiced Moroccan Couscous is a vibrant, flavor-packed meal that’s surprisingly simple to make. Follow these steps to create a dish that’s as colorful as it is delicious.

Ingredients

• 1 cup fine Moroccan couscous
• 1 1/4 cups boiling water
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fiery harissa paste
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika
• 1/4 tsp finely ground black pepper
• 1/2 cup diced ripe tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced green onions
• 1/4 cup crumbled feta cheese
• Salt to taste

Instructions

1. In a large bowl, combine the fine Moroccan couscous with boiling water. Cover and let sit for 5 minutes until the couscous is tender and has absorbed all the water.
2. Fluff the couscous with a fork to separate the grains. Tip: For extra fluffy couscous, let it sit covered for an additional 2 minutes after fluffing.
3. In a small bowl, whisk together the rich extra virgin olive oil, fiery harissa paste, ground cumin, sweet paprika, and finely ground black pepper to create a spicy dressing.
4. Pour the dressing over the couscous and mix well to ensure every grain is coated. Tip: Adjust the amount of harissa paste based on your heat preference.
5. Gently fold in the diced ripe tomatoes, chopped fresh parsley, and sliced green onions into the couscous mixture.
6. Sprinkle the crumbled feta cheese over the top and add salt to taste. Tip: For a creamier texture, mix the feta into the couscous.
7. Serve the couscous at room temperature or slightly chilled for the best flavor.

Great for a light lunch or as a side dish, this Harissa Spiced Moroccan Couscous offers a delightful contrast of textures from the fluffy grains to the crunchy vegetables. The bold flavors of harissa and cumin are perfectly balanced by the freshness of parsley and the tanginess of feta, making every bite a discovery.

Moroccan Couscous with Roasted Vegetables

Moroccan couscous with roasted vegetables is a vibrant, flavorful dish that brings the warmth of North African cuisine to your table. Mastering this recipe is easier than you think, especially when you follow these detailed steps.

Ingredients

• 1 cup fluffy, golden couscous
• 1 1/4 cups simmering vegetable broth
• 2 tbsp rich extra virgin olive oil
• 1 medium, crisp zucchini, diced
• 1 sweet, red bell pepper, diced
• 1 small, earthy eggplant, diced
• 1/2 tsp aromatic ground cumin
• 1/2 tsp warm ground cinnamon
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly heated for roasting the vegetables.
2. In a large mixing bowl, toss the diced zucchini, red bell pepper, and eggplant with 1 tbsp of the extra virgin olive oil, ground cumin, ground cinnamon, and a pinch of salt until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes, or until they’re tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, heat the remaining 1 tbsp of olive oil in a medium saucepan over medium heat. Add the couscous and toast lightly for 2 minutes, stirring constantly, to enhance its nutty flavor.
5. Pour the simmering vegetable broth over the toasted couscous, cover the saucepan, and remove it from the heat. Let it sit for 5 minutes, allowing the couscous to absorb the broth fully.
6. Fluff the couscous with a fork to separate the grains, then gently fold in the roasted vegetables until well combined.

Bright and hearty, this Moroccan couscous with roasted vegetables offers a delightful contrast of textures, from the fluffy grains to the tender, caramelized veggies. Serve it as a standalone meal or alongside grilled fish for an extra protein boost.

Moroccan Couscous Salad with Lemon Dressing

For a refreshing and vibrant dish that’s perfect for any season, let’s dive into making a Moroccan Couscous Salad with Lemon Dressing. This recipe combines fluffy couscous with crisp vegetables and a zesty lemon dressing for a meal that’s as nutritious as it is delicious.

Ingredients

– 1 cup of fluffy, golden couscous
– 1 1/4 cups of boiling water
– 1/4 cup of rich extra virgin olive oil
– 2 tbsp of freshly squeezed lemon juice
– 1 tsp of aromatic ground cumin
– 1/2 tsp of finely ground black pepper
– 1/2 tsp of sea salt
– 1/2 cup of finely diced, crunchy cucumber
– 1/2 cup of sweet, juicy cherry tomatoes, halved
– 1/4 cup of finely chopped, fresh parsley
– 1/4 cup of thinly sliced, crisp red onion

Instructions

1. Place the golden couscous in a large bowl and pour the boiling water over it. Cover the bowl with a lid or plate and let it sit for 5 minutes until the couscous absorbs all the water.
2. Fluff the couscous with a fork to separate the grains, ensuring a light and airy texture.
3. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, aromatic ground cumin, finely ground black pepper, and sea salt to create the dressing.
4. Pour the dressing over the fluffed couscous and mix gently to combine, ensuring every grain is coated for maximum flavor.
5. Add the crunchy cucumber, juicy cherry tomatoes, fresh parsley, and crisp red onion to the couscous. Toss lightly to distribute the vegetables evenly throughout the salad.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
Creating this Moroccan Couscous Salad with Lemon Dressing is a breeze, and the result is a dish bursting with textures and flavors. The couscous is perfectly fluffy, the vegetables add a delightful crunch, and the lemon dressing brings a bright, zesty finish. Serve it as a standalone meal or as a side to grilled meats for a more substantial option.

Moroccan Couscous with Beef and Almonds

Crafting a dish that transports your taste buds to the bustling markets of Morocco doesn’t require a passport, just a handful of vibrant ingredients and a bit of patience. This Moroccan Couscous with Beef and Almonds is a symphony of textures and flavors, perfect for a cozy dinner that feels both exotic and familiar.

Ingredients

• 1 lb tender beef chunks, cut into bite-sized pieces
• 1 cup fluffy couscous
• 2 cups rich beef broth, simmering
• 1/2 cup slivered almonds, toasted to golden perfection
• 2 tbsp fragrant extra virgin olive oil
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp ground cinnamon, sweet and spicy
• 1/4 tsp finely ground black pepper, for a subtle kick
• 1/2 cup plump golden raisins, for a touch of sweetness
• 1 small onion, finely diced
• 2 cloves garlic, minced to release their aroma

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Season the beef chunks with cumin, cinnamon, and black pepper, then add to the skillet. Brown the beef on all sides, about 5 minutes, for deep flavor.
4. Pour in the simmering beef broth, scraping any browned bits from the bottom of the skillet. Cover and simmer on low heat for 1.5 hours, until the beef is fork-tender.
5. Meanwhile, toast the slivered almonds in a dry pan over medium heat until golden, about 3 minutes, stirring constantly to prevent burning.
6. Prepare the couscous according to package instructions, typically by steeping in boiling water for 5 minutes, then fluffing with a fork.
7. Once the beef is tender, stir in the golden raisins and toasted almonds, heating through for 2 minutes.
8. Serve the beef mixture over the fluffy couscous, allowing the grains to soak up the rich broth.

Golden and aromatic, this dish offers a delightful contrast between the tender beef, chewy raisins, and crunchy almonds. For an extra touch of luxury, garnish with a sprinkle of fresh cilantro or a drizzle of honey to complement the spices.

Vegetarian Moroccan Couscous with Butternut Squash

Every home cook deserves a dish that’s as nourishing to the soul as it is to the body, and this Vegetarian Moroccan Couscous with Butternut Squash is just that. Easy to follow and bursting with flavors, this recipe will guide you through creating a dish that’s both comforting and exotic.

Ingredients

• 1 cup of fluffy, golden couscous
• 2 cups of rich vegetable broth
• 1 tablespoon of fragrant extra virgin olive oil
• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 1 teaspoon of warm ground cumin
• 1 teaspoon of sweet paprika
• 1/2 teaspoon of fiery cayenne pepper
• 1/4 cup of plump golden raisins
• 1/4 cup of crunchy toasted almonds
• 2 tablespoons of fresh, zesty lemon juice
• 1/4 cup of finely chopped, aromatic fresh cilantro

Instructions

1. Preheat your oven to 400°F (200°C) to roast the butternut squash to perfection.
2. Toss the cubed butternut squash with 1 tablespoon of extra virgin olive oil, ground cumin, sweet paprika, and cayenne pepper until evenly coated.
3. Spread the seasoned butternut squash on a baking sheet in a single layer and roast for 25 minutes, or until tender and slightly caramelized.
4. While the squash roasts, bring 2 cups of vegetable broth to a boil in a medium saucepan.
5. Stir in 1 cup of couscous, remove from heat, cover, and let sit for 5 minutes until all the liquid is absorbed. Fluff with a fork.
6. In a large bowl, combine the fluffy couscous, roasted butternut squash, golden raisins, toasted almonds, fresh lemon juice, and chopped cilantro. Mix gently to combine.
7. Tip: Toasting the almonds in a dry skillet over medium heat for 2-3 minutes enhances their nutty flavor.
8. Tip: Letting the couscous sit covered off the heat ensures it absorbs all the broth without becoming mushy.
9. Tip: Roasting the butternut squash at a high temperature caramelizes the edges, adding depth to the dish.

Gloriously vibrant and textured, this dish offers a delightful contrast between the tender squash, chewy raisins, and crunchy almonds. Serve it warm as a hearty main or a side, and watch it become a new favorite.

Moroccan Couscous with Fish and Chermoula

Our journey into the heart of Moroccan cuisine begins with a dish that’s as vibrant in flavor as it is in color. Moroccan Couscous with Fish and Chermoula is a symphony of textures and tastes, perfect for those looking to explore North African flavors from the comfort of their kitchen.

Ingredients

• 1 cup fine, golden couscous
• 1.5 lbs firm, white fish fillets (like cod or halibut), cut into chunks
• 3 tbsp rich extra virgin olive oil
• 1 large, ripe tomato, finely diced
• 1 small bunch fresh cilantro, leaves and stems finely chopped
• 2 cloves garlic, minced to a paste
• 1 tsp ground cumin, freshly toasted for maximum aroma
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper, for a gentle heat
• 1 lemon, zested and juiced
• 1.5 cups warm, flavorful fish or vegetable broth
• Salt, to season

Instructions

1. In a large bowl, combine the couscous with 1 tbsp of olive oil, rubbing between your fingers to coat each grain. This prevents clumping.
2. Pour the warm broth over the couscous, cover tightly with a lid or plastic wrap, and let sit for 10 minutes. The couscous will absorb the liquid and become fluffy.
3. While the couscous steams, prepare the chermoula by mixing the remaining olive oil, tomato, cilantro, garlic, cumin, paprika, cayenne, lemon zest, and juice in a bowl. Season with salt to taste.
4. Heat a large skillet over medium-high heat. Add the fish chunks, searing for 2-3 minutes on each side until just opaque. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Fluff the couscous with a fork, then gently fold in half of the chermoula, reserving the rest for serving.
6. Serve the couscous topped with the seared fish and a generous drizzle of the remaining chermoula. Tip: Let the dish sit for 5 minutes before serving to allow the flavors to meld.

The couscous should be light and fluffy, perfectly complementing the tender, flaky fish. The chermoula adds a bright, herbaceous note, making each bite a delightful contrast of textures and flavors. For an extra touch, garnish with additional cilantro leaves and lemon wedges on the side.

Moroccan Couscous with Dates and Pistachios

Preparing a dish that transports your taste buds to the bustling markets of Morocco doesn’t require a plane ticket, just a handful of vibrant ingredients and a bit of patience. This Moroccan Couscous with Dates and Pistachios is a delightful blend of sweet, savory, and nutty flavors, perfect for a wholesome meal or a special side dish.

Ingredients

• 1 cup fine Moroccan couscous
• 1 1/4 cups boiling water
• 1/2 cup chopped Medjool dates, sticky and sweet
• 1/4 cup shelled pistachios, lightly toasted and roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/2 tsp ground cinnamon, warm and aromatic
• 1/4 tsp ground cumin, earthy and slightly bitter
• 1 tbsp fresh lemon juice, bright and tangy
• 2 tbsp fresh parsley, finely chopped for a pop of color

Instructions

1. Place the couscous in a large heatproof bowl. Pour the boiling water over the couscous, cover tightly with a lid or plastic wrap, and let it sit for 5 minutes until all the water is absorbed.
2. Fluff the couscous with a fork to separate the grains. Tip: Use a fork instead of a spoon to prevent the couscous from becoming mushy.
3. Add the olive oil, sea salt, cinnamon, and cumin to the couscous. Stir well to combine and evenly distribute the spices.
4. Gently fold in the chopped dates and pistachios. Tip: Toasting the pistachios beforehand enhances their nutty flavor and adds a delightful crunch.
5. Drizzle the lemon juice over the couscous and toss lightly. Tip: The lemon juice not only adds freshness but also balances the sweetness of the dates.
6. Sprinkle the chopped parsley over the top for a fresh, herby finish.

Serve this couscous warm or at room temperature to appreciate the contrast between the soft, fluffy grains and the crunchy pistachios. The sweetness of the dates pairs beautifully with the earthy spices, making each bite a complex flavor experience. For an extra touch of luxury, serve alongside grilled lamb or a simple yogurt sauce.

Moroccan Couscous with Saffron and Seafood

Welcome to a culinary journey that brings the vibrant flavors of Morocco to your kitchen with this Moroccan Couscous with Saffron and Seafood recipe. Perfect for beginners, this guide will walk you through each step to create a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup fine Moroccan couscous
• 1 1/4 cups warm seafood stock, rich and aromatic
• 1/2 teaspoon saffron threads, fragrant and golden
• 1 tablespoon rich extra virgin olive oil
• 1/2 pound mixed seafood (shrimp, scallops, and squid), fresh and sustainably sourced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon finely ground black pepper
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, zest and juice

Instructions

1. In a medium bowl, combine the couscous, warm seafood stock, and saffron threads. Cover and let sit for 10 minutes until the couscous absorbs all the liquid.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Increase the heat to medium-high and add the mixed seafood, cooking until just opaque, about 2-3 minutes per side. Tip: Avoid overcrowding the pan to ensure even cooking.
4. Fluff the couscous with a fork and gently fold in the cooked seafood, onion, and garlic mixture. Tip: Use a light hand to keep the couscous grains separate and fluffy.
5. Season with black pepper, then garnish with fresh parsley and lemon zest. Drizzle with lemon juice just before serving. Tip: The lemon juice brightens the dish, so add it at the last moment.

Light and fluffy, the couscous pairs beautifully with the tender seafood, while the saffron and lemon add a luxurious depth of flavor. Serve this dish in a large, shallow bowl to showcase its vibrant colors and textures, perfect for a special dinner or a hearty weekend lunch.

Moroccan Couscous with Eggplant and Tomatoes

Welcome to a culinary journey that brings the vibrant flavors of Morocco right to your kitchen. This Moroccan Couscous with Eggplant and Tomatoes is a delightful dish that combines simple ingredients with rich spices for a meal that’s both comforting and exotic.

Ingredients

• 1 cup of fluffy, golden couscous
• 2 tablespoons of rich extra virgin olive oil
• 1 medium eggplant, diced into 1-inch cubes
• 2 ripe, juicy tomatoes, chopped
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1/2 teaspoon of sweet paprika
• 1/4 teaspoon of cayenne pepper
• 1 1/2 cups of vegetable broth
• Salt to taste
• Freshly chopped cilantro for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced eggplant and cook for 5 minutes, stirring occasionally, until it begins to soften.
3. Tip: Don’t overcrowd the skillet to ensure the eggplant browns nicely.
4. Add the onion and garlic to the skillet, cooking for another 3 minutes until fragrant.
5. Stir in the chopped tomatoes, cumin, paprika, and cayenne pepper, cooking for 2 minutes to blend the flavors.
6. Pour in the vegetable broth and bring the mixture to a gentle boil.
7. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for extra flavor.
8. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the vegetables to become tender.
9. Meanwhile, prepare the couscous according to package instructions, typically by soaking it in boiling water for 5 minutes.
10. Fluff the couscous with a fork and gently fold it into the vegetable mixture.
11. Tip: Let the dish sit covered for 5 minutes off the heat to allow the flavors to meld.
12. Season with salt to taste and garnish with freshly chopped cilantro before serving.

Best enjoyed when the couscous is light and fluffy, perfectly absorbing the spicy, aromatic broth. Serve it in a colorful bowl with a side of crusty bread to soak up the delicious sauce.

Moroccan Couscous with Pumpkin and Cinnamon

Preparing a warm, aromatic dish that brings the essence of Moroccan cuisine to your table is simpler than you might think. This recipe combines the sweetness of pumpkin with the warmth of cinnamon, creating a comforting and flavorful meal.

Ingredients

• 1 cup of fluffy, pre-steamed couscous
• 1 1/2 cups of cubed, ripe pumpkin
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground cinnamon
• 1/2 teaspoon of freshly grated nutmeg
• 1/4 cup of golden raisins
• 2 cups of simmering vegetable broth
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the cubed pumpkin to the skillet, stirring occasionally, until the edges begin to caramelize, roughly 5 minutes.
3. Sprinkle the cinnamon and nutmeg over the pumpkin, stirring to coat evenly, and cook for another minute to release the spices’ aromas.
4. Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes, or until the pumpkin is tender.
5. Stir in the golden raisins and couscous, cover the skillet, and remove from heat. Let it sit for 5 minutes to allow the couscous to absorb the liquid.
6. Fluff the couscous gently with a fork to separate the grains, then season with salt to taste.

As the couscous absorbs the spiced broth, it becomes incredibly fluffy and fragrant. The pumpkin adds a creamy texture, while the raisins offer a sweet contrast. Serve this dish in a large, shallow bowl to showcase its vibrant colors and aromas.

Moroccan Couscous with Mint and Yogurt

Now, let’s embark on a culinary journey to create a dish that’s as vibrant and flavorful as the streets of Morocco itself. This Moroccan Couscous with Mint and Yogurt is a delightful blend of fluffy grains, fresh herbs, and creamy yogurt, perfect for a refreshing meal.

Ingredients

• 1 cup fine Moroccan couscous
• 1 1/4 cups boiling water
• 1/2 cup plain Greek yogurt, thick and creamy
• 1/4 cup fresh mint leaves, finely chopped
• 2 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp sea salt, finely ground
• 1/4 tsp ground cumin, warm and earthy

Instructions

1. Place the fine Moroccan couscous in a large bowl.
2. Pour the boiling water over the couscous, cover the bowl with a lid or plate, and let it sit for 5 minutes until all the water is absorbed.
3. Fluff the couscous with a fork to separate the grains, ensuring a light and fluffy texture.
4. In a small bowl, whisk together the thick and creamy Greek yogurt, finely chopped fresh mint leaves, rich and fruity extra virgin olive oil, finely ground sea salt, and warm and earthy ground cumin until well combined.
5. Gently fold the yogurt mixture into the fluffed couscous until evenly distributed.
6. Let the dish sit for 2 minutes to allow the flavors to meld together beautifully.

After the final step, you’ll find the couscous to be wonderfully light and fluffy, with a refreshing minty tang from the yogurt. Serve it chilled for a summer picnic or at room temperature as a side dish to grilled meats.

Moroccan Couscous with Carrots and Coriander

One of the most delightful ways to bring a taste of North Africa to your kitchen is by preparing a vibrant Moroccan Couscous with Carrots and Coriander. This dish combines fluffy couscous with sweet, tender carrots and a fresh burst of coriander, creating a harmonious blend of flavors and textures that’s both nourishing and satisfying.

Ingredients

• 1 cup of fine, golden couscous
• 2 cups of homemade or low-sodium vegetable broth, simmering hot
• 2 tablespoons of rich extra virgin olive oil
• 3 medium carrots, peeled and diced into 1/2-inch pieces
• 1/2 teaspoon of ground cumin, freshly toasted for maximum aroma
• 1/4 cup of fresh coriander leaves, roughly chopped for a bright, citrusy finish
• Salt, to perfectly season the dish

Instructions

1. In a large bowl, combine the golden couscous with the hot vegetable broth. Cover tightly with a lid or plastic wrap and let it steam for 5 minutes, until all the liquid is absorbed and the couscous is tender.
2. While the couscous steams, heat the extra virgin olive oil in a medium skillet over medium heat. Add the diced carrots and sauté for 5-7 minutes, until they start to soften and caramelize slightly at the edges.
3. Sprinkle the toasted ground cumin over the carrots, stirring well to coat them evenly. Continue to cook for another 2 minutes, allowing the cumin to release its fragrant oils.
4. Fluff the steamed couscous with a fork to separate the grains. Gently fold in the sautéed carrots and any remaining oil from the skillet to infuse the couscous with flavor.
5. Stir in the fresh coriander leaves and season with salt to taste. Mix everything together lightly to distribute the ingredients evenly without crushing the delicate couscous grains.

Zesty and aromatic, this Moroccan Couscous with Carrots and Coriander offers a delightful contrast between the fluffy grains and the sweet, spiced carrots. Serve it as a standalone vegetarian main or as a colorful side to grilled meats, garnished with extra coriander leaves for a fresh, vibrant touch.

Moroccan Couscous with Olives and Preserved Lemon

Every home cook deserves a dish that’s as vibrant in flavor as it is simple to prepare, and this Moroccan Couscous with Olives and Preserved Lemon is just that. Let’s embark on a culinary journey to create a dish that’s bursting with North African flavors, perfect for a wholesome weeknight dinner.

Ingredients

• 1 cup fluffy, golden couscous
• 1 1/4 cups simmering, aromatic vegetable broth
• 1/2 cup pitted, briny Kalamata olives, roughly chopped
• 1/4 cup preserved lemon, finely diced, with its tangy, citrusy punch
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon ground cumin, warm and earthy
• 1/2 teaspoon smoked paprika, for a subtle, smoky depth
• 1/4 cup fresh parsley, finely chopped for a bright, herby finish

Instructions

1. In a medium saucepan, bring the aromatic vegetable broth to a rolling boil over high heat.
2. Stir in the fluffy, golden couscous, cover the saucepan, and remove it from the heat. Let it sit for 5 minutes until all the broth is absorbed and the couscous is tender.
3. Fluff the couscous gently with a fork to separate the grains, revealing its light and airy texture.
4. In a large mixing bowl, combine the cooked couscous with the briny Kalamata olives, tangy preserved lemon, rich extra virgin olive oil, warm ground cumin, and smoky paprika. Mix well to ensure every grain is coated with the vibrant flavors.
5. Fold in the fresh, finely chopped parsley just before serving to maintain its bright color and freshness.

The couscous should be light and fluffy, with each bite offering a harmonious blend of tangy, briny, and smoky flavors. Serve it as a standout side dish or elevate it to a main course by topping with grilled vegetables or your favorite protein for a satisfying meal.

Moroccan Couscous with Honey and Almonds

For a dish that transports your taste buds straight to the bustling markets of Marrakech, Moroccan Couscous with Honey and Almonds is a delightful choice. This recipe combines fluffy couscous with the sweet depth of honey and the crunch of toasted almonds for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup fine Moroccan couscous
• 1 1/4 cups boiling water
• 2 tbsp rich, golden honey
• 1/4 cup sliced almonds, toasted to a golden brown
• 1 tbsp extra virgin olive oil, with a fruity aroma
• 1/2 tsp sea salt, finely ground
• 1/4 tsp ground cinnamon, with a warm and sweet fragrance

Instructions

1. In a medium bowl, combine the fine Moroccan couscous with the sea salt and ground cinnamon, stirring to distribute the spices evenly.
2. Pour the boiling water over the couscous mixture, then immediately cover the bowl with a tight-fitting lid or plastic wrap. Let it sit for 5 minutes to allow the couscous to absorb the water and become fluffy.
3. While the couscous is steaming, heat the extra virgin olive oil in a small skillet over medium heat. Add the sliced almonds and toast them, stirring frequently, until they are golden brown and fragrant, about 3 minutes. Tip: Keep a close eye on the almonds to prevent burning.
4. Uncover the couscous and fluff it with a fork to separate the grains. Drizzle the rich, golden honey over the couscous and gently fold it in to coat evenly.
5. Add the toasted almonds to the couscous, reserving a few for garnish. Mix lightly to combine.
6. Transfer the couscous to a serving dish and sprinkle the reserved almonds on top for a beautiful presentation. Tip: For an extra touch of warmth, a light dusting of cinnamon can be added before serving.

Just as the flavors meld together in this dish, the texture offers a delightful contrast between the soft, fluffy couscous and the crunchy almonds. Serve it alongside grilled vegetables or as a sweet and savory side to roasted meats for a meal that’s sure to impress.

Moroccan Couscous with Spicy Merguez Sausage

Just imagine the aromatic blend of spices and the hearty texture of couscous coming together in this Moroccan-inspired dish. Perfect for a weeknight dinner that feels anything but ordinary, this recipe combines fluffy couscous with the bold flavors of spicy merguez sausage.

Ingredients

• 1 cup fluffy, golden couscous
• 1 tablespoon rich extra virgin olive oil
• 2 links spicy merguez sausage, sliced into 1/2-inch pieces
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 1/4 cups boiling water
• Salt to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced merguez sausage to the skillet, cooking until browned on all sides, approximately 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
4. In the same skillet, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
5. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
6. Pour in the boiling water and bring the mixture to a simmer, then remove from heat.
7. Immediately stir in the couscous, cover, and let sit for 5 minutes. Tip: Fluff the couscous with a fork after sitting to separate the grains.
8. Return the cooked merguez sausage to the skillet, mixing gently to combine with the couscous.
9. Season with salt to taste and garnish with fresh cilantro before serving.

Vibrant and full of flavor, this dish offers a delightful contrast between the tender couscous and the spicy, crispy merguez. Serve it in a colorful bowl with a side of cool yogurt to balance the heat, making every bite a discovery of textures and tastes.

Conclusion

We hope this roundup of 20 Delicious Moroccan Couscous Recipes inspires your next meal! Whether you’re cooking for a special occasion or just spicing up weeknight dinners, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!