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
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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
Published: June 12, 2020. Updated: November 23, 2021.
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To make couscous, coarsely-ground durum wheat (semolina) is moistened and typically tossed with fine wheat flour until small, round granules of pasta dough are formed.
If you're making traditional wheat or whole-wheat couscous the general rule is to use 1½ cup of water for every 1 cup of couscous (a 1.5 to 1 ratio). For cooking pearl couscous, also known as Israeli couscous, you want to reduce the water to 2/3 cup for every 1 cup of couscous.
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.
With too much liquid, your couscous will go soggy. With not enough, it'll be hard. So, take the time to make all measurements accurately. For every 2/3 cup couscous, you should add 1 cup of boiling water or (preferably) stock.
Couscous isn't really cooked, more rehydrated. Depending on the brand you use, this can take anything from 5 to 15 mins, with an average of about 10 mins. Try a small amount – if it's soft then you're good to fluff, but if it's at all crunchy, cover and leave for a few mins more before fluffing.
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.
Kettle and Bowl Version (faster and easier!) Add 1 cup of couscous to a bowl. Boil some water in a kettle. Pour 1 cup of boiling water into the bowl, add a pinch of sea salt if desired, stir and cover it with a plate.
You want to have around 60g of couscous per person. Only boiling water is needed to cook your couscous, but the important bit is the couscous to water ratio, you should abide by the 1:1 rule.
I toss it with herbs, lemon juice, pine nuts, and olive oil to make a bright, refreshing pilaf. It pairs nicely with any protein, vegetable main dish, or soup! Top it with a stew. Traditional Moroccan couscous is often served with stewy seasonal vegetables, and I adore this preparation.
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.
All couscous is made from semolina. Semolina is the name we give to flour that is ground from durum wheat. Durum wheat is a very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than a pasta made with all-purpose flour.
While couscous and white rice have almost the same amount of calories per 100 grams, couscous contains more protein and higher amounts of vitamins and minerals so can be considered a healthier option in those departments. Both grains can support weight loss when incoporated into a balanced, healthy diet.
I cook couscous with a third more water then the amount of cous cous, then throw some butter in to stop it drying out. Big fan of cous cous, it just takes on any flavour you throw at it, soy sauce, chicken stock, chilli sauce, whatever. All good.
Boil water in the 1 to 1.5 ratio.Pour dry couscous into the boiled water and turn off heat.Cover the pot with a lid or plate and allow the couscous to steam for 5 minutes.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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