20 Exquisite Moroccan Couscous Recipes Delightful

There’s something truly magical about Moroccan couscous—a dish that effortlessly combines simplicity with exotic flavors, making every meal an adventure. Whether you’re craving a quick weeknight dinner or looking to spice up your seasonal favorites, these 20 exquisite recipes promise to transport your taste buds straight to the heart of Morocco. Ready to explore? Let’s dive into these delightful dishes that are sure to become staples in your kitchen.

Traditional Moroccan Vegetable Couscous

Venturing into the heart of Moroccan cuisine brings us to a dish that’s as vibrant and welcoming as the country itself—Traditional Moroccan Vegetable Couscous. I remember the first time I tried it at a small eatery in Marrakech; the symphony of spices and the tender vegetables nestled in fluffy couscous was a revelation. Now, it’s a staple in my kitchen, especially when I crave something wholesome yet exotic.

Ingredients

• 1 cup couscous
• 1.5 cups vegetable broth
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 1 zucchini, diced
• 1 cup chickpeas, drained and rinsed
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the carrots, zucchini, and chickpeas to the pot. Stir in the cumin, coriander, turmeric, and salt. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
4. Meanwhile, prepare the couscous according to package instructions, typically by steaming or soaking in boiling water for 5 minutes.
5. Fluff the couscous with a fork and divide it among serving bowls. Top with the vegetable mixture.
6. Tip: Toasting the couscous in a dry pan before cooking can add a nutty flavor. Tip: For a richer broth, sauté the spices with the onions before adding the vegetables. Tip: Garnish with fresh cilantro or parsley for a burst of color and freshness.

Moroccan Vegetable Couscous is a delightful interplay of textures, from the fluffy grains to the tender vegetables, all brought together by the warmth of the spices. Serve it with a side of harissa for those who love a bit of heat, or enjoy it as is for a comforting, flavorful meal.

Spicy Harissa Chicken Couscous

Yesterday, I found myself craving something that packs a punch but doesn’t keep me in the kitchen all day. That’s when I remembered this Spicy Harissa Chicken Couscous recipe—a dish that’s as vibrant in flavor as it is easy to whip up. Perfect for those busy weeknights when you want something hearty without the hassle.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 cup couscous
• 1.5 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 lemon, juiced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the chicken thighs with harissa paste, olive oil, salt, and black pepper until evenly coated.
3. Place the chicken on a baking sheet and bake for 25 minutes, or until the internal temperature reaches 165°F (74°C).
4. While the chicken bakes, bring the chicken broth to a boil in a medium saucepan.
5. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. Once the chicken is done, let it rest for 5 minutes before slicing.
7. Combine the cooked couscous, sliced chicken, chopped parsley, and lemon juice in a large bowl. Toss gently to mix.

Fluffy couscous soaked in lemony goodness pairs perfectly with the smoky, spicy chicken. Serve it with a side of roasted vegetables or a simple salad to round out the meal.

Sweet and Savory Apricot Lamb Couscous

Kicking off the summer with a dish that perfectly balances the sweetness of apricots with the savory depth of lamb, this Sweet and Savory Apricot Lamb Couscous is a celebration of flavors. I remember the first time I tried this combination at a small Moroccan restaurant in New York, and it was love at first bite. Now, it’s a staple in my kitchen, especially when I’m craving something that feels both exotic and comforting.

Ingredients

• 1 lb lamb shoulder, cubed
• 1 cup dried apricots, chopped
• 1 cup couscous
• 2 cups chicken stock
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup slivered almonds
• 2 tbsp fresh mint, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add lamb cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
2. Reduce heat to medium. Add apricots, cumin, cinnamon, salt, and pepper to the skillet. Stir to combine and cook for 2 minutes until fragrant.
3. Pour in chicken stock and bring to a simmer. Cover and cook for 45 minutes, or until lamb is tender. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
4. Meanwhile, prepare couscous according to package instructions, typically by steeping in boiling water for 5 minutes.
5. Toast slivered almonds in a dry pan over medium heat for 2-3 minutes until golden. Tip: Stir constantly to prevent burning.
6. Fluff couscous with a fork and divide among plates. Top with lamb and apricot mixture, then garnish with toasted almonds and fresh mint.

Every bite of this dish offers a delightful contrast between the tender lamb and the chewy apricots, with the couscous providing a light, fluffy base. Serve it with a side of yogurt for an extra layer of creaminess, or enjoy it as is for a perfectly balanced meal.

Moroccan Couscous with Roasted Butternut Squash

Yesterday, I found myself craving something warm, hearty, and packed with flavors that could transport me straight to the bustling markets of Marrakech. That’s when I decided to whip up this Moroccan Couscous with Roasted Butternut Squash, a dish that’s as nourishing as it is vibrant.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Salt to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the butternut squash cubes with 1 tbsp olive oil, cumin, cinnamon, ginger, and salt until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the squash roasts, bring the vegetable broth to a boil in a medium saucepan. Tip: Using broth instead of water adds depth to the couscous.
5. Remove the broth from heat, stir in the couscous, cover, and let sit for 5 minutes. Then fluff with a fork.
6. In a small skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the sliced almonds and toast until golden, about 2-3 minutes, stirring frequently to prevent burning.
7. Combine the roasted squash, couscous, and toasted almonds in a large serving bowl. Sprinkle with chopped parsley before serving. Tip: For an extra flavor boost, drizzle with a bit of olive oil or lemon juice.

Perfectly fluffy couscous pairs beautifully with the sweet, spiced squash and crunchy almonds, creating a dish that’s a feast for the senses. Serve it as a standalone meal or alongside grilled chicken for a more substantial dinner.

Herbed Fish Couscous with Preserved Lemons

Craving something light yet flavorful for dinner last night, I stumbled upon this herbed fish couscous with preserved lemons recipe that instantly reminded me of my trip to Morocco. The blend of fresh herbs and tangy preserved lemons brings a refreshing twist to the classic couscous, making it a perfect summer dish.

Ingredients

• 1 cup couscous
• 1.5 cups water
• 1 lb white fish fillets
• 2 tbsp olive oil
• 1 preserved lemon, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring 1.5 cups of water to a boil in a medium saucepan.
2. Stir in 1 cup of 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. While the couscous is resting, heat 2 tbsp of olive oil in a large skillet over medium heat.
4. Season 1 lb of white fish fillets with 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Cook the fish in the skillet for 3-4 minutes on each side, or until it flakes easily with a fork.
6. Remove the fish from the skillet and set aside. In the same skillet, add 1 finely chopped preserved lemon, 2 tbsp fresh parsley, and 2 tbsp fresh cilantro. Sauté for 1 minute to release the flavors.
7. Combine the herbed lemon mixture with the cooked couscous, mixing well to ensure even distribution.
8. Serve the couscous topped with the cooked fish fillets.

My first bite was a delightful surprise—the couscous was fluffy and infused with the aromatic herbs and lemony tang, while the fish added a tender, savory contrast. For an extra touch, garnish with additional fresh herbs or a drizzle of olive oil before serving.

Moroccan Couscous Salad with Chickpeas and Mint

This Moroccan Couscous Salad with Chickpeas and Mint is a dish that brings back memories of my first trip to Morocco, where the flavors were as vibrant as the markets. Today, I’m sharing my take on this refreshing salad, perfect for those warm summer days when you crave something light yet satisfying.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place 1 cup couscous in a large bowl.
2. Pour 1 1/4 cups boiling water over the couscous, cover with a plate, and let sit for 5 minutes until the water is absorbed. Tip: Fluff the couscous with a fork to separate the grains for a lighter texture.
3. Add 1 can drained and rinsed chickpeas to the couscous.
4. Mix in 1/4 cup chopped fresh mint leaves.
5. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over the salad.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper, then toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
7. Serve at room temperature or chilled. Tip: For an extra crunch, sprinkle with toasted almonds before serving.

Vibrant and refreshing, this salad is a delightful mix of textures, from the fluffy couscous to the creamy chickpeas. The mint adds a burst of freshness, making it a perfect side dish for grilled meats or a light main on its own.

Beef and Almond Stuffed Moroccan Couscous

Gathering around the table for a meal that transports you to the bustling markets of Morocco doesn’t require a plane ticket, just a bit of culinary adventure. I first fell in love with this Beef and Almond Stuffed Moroccan Couscous during a friend’s dinner party, and it’s been a staple in my kitchen ever since, especially when I want to impress guests or treat myself to something special.

Ingredients

• 1 cup couscous
• 1.5 cups beef broth
• 1 tbsp olive oil
• 1/2 lb ground beef
• 1/4 cup sliced almonds
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup chopped parsley

Instructions

1. In a medium saucepan, bring the beef broth to a boil over high heat.
2. Remove the saucepan from heat, stir in the couscous, cover, and let sit for 5 minutes until the couscous absorbs all the liquid.
3. Fluff the couscous with a fork and set aside.
4. Heat olive oil in a large skillet over medium heat, add the ground beef, and cook until browned, about 5 minutes, breaking it apart with a spoon.
5. Add the sliced almonds, cumin, cinnamon, and salt to the skillet, stirring to combine, and cook for another 2 minutes until the almonds are lightly toasted.
6. Mix the beef and almond mixture into the prepared couscous until well combined.
7. Garnish with chopped parsley before serving.

Now, this dish isn’t just about the vibrant flavors; it’s the texture that truly stands out—the fluffy couscous paired with the crunch of almonds and the richness of beef creates a symphony in every bite. Try serving it in a large, shallow bowl with a side of roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Vegetarian Moroccan Couscous with Eggplant and Zucchini

Unbelievable how a simple dish can transport you straight to the bustling markets of Marrakech, isn’t it? That’s exactly how I feel every time I whip up this Vegetarian Moroccan Couscous with Eggplant and Zucchini. It’s a dish that’s close to my heart, not just for its vibrant flavors but also for the memories it brings back of my first trip to Morocco.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• Salt to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat a large skillet over medium heat and add 2 tbsp olive oil.
2. Add the diced eggplant and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
3. Sprinkle 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1/4 tsp ground turmeric over the vegetables. Stir well to coat and cook for another 2 minutes to release the spices’ aromas.
4. Meanwhile, bring 1 1/4 cups vegetable broth to a boil in a separate pot.
5. Place 1 cup couscous in a large bowl and pour the boiling vegetable broth over it. Cover and let sit for 5 minutes.
6. Fluff the couscous with a fork and gently fold in the cooked vegetables.
7. Season with salt to taste and garnish with 2 tbsp fresh parsley before serving.

Vibrant and fragrant, this dish is a celebration of textures and flavors. The couscous is light and fluffy, perfectly complementing the tender eggplant and zucchini. Serve it with a side of harissa for an extra kick or enjoy it as is for a comforting meal that’s both nutritious and satisfying.

Moroccan Couscous with Saffron and Raisins

Waking up to the aroma of spices simmering on the stove is one of my favorite ways to start the day, especially when it’s for a dish as vibrant and flavorful as Moroccan Couscous with Saffron and Raisins. This recipe is a staple in my kitchen, not just for its simplicity but for the way it transports me to the bustling markets of Marrakech with every bite.

Ingredients

• 1 cup couscous
• 1 1/4 cups water
• 1/4 tsp saffron threads
• 1/2 cup raisins
• 2 tbsp olive oil
• 1/2 tsp salt

Instructions

1. In a small bowl, soak the saffron threads in 2 tbsp of warm water for 10 minutes to release their flavor and color.
2. Heat the olive oil in a medium saucepan over medium heat. Add the couscous and toast it for 2 minutes, stirring constantly, until it’s lightly golden and fragrant.
3. Pour in the water, soaked saffron with its water, and salt. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and let it simmer for 5 minutes.
4. Remove the saucepan from the heat and let it sit, covered, for another 5 minutes to allow the couscous to absorb all the liquid and become fluffy.
5. Fluff the couscous with a fork, then gently stir in the raisins. Cover and let it sit for 2 minutes to warm the raisins through.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely nothing beats the fluffy texture and the sweet contrast of raisins against the earthy saffron in this couscous. I love serving it alongside grilled vegetables or as a bed for spicy lamb kebabs for a meal that’s as colorful as it is comforting.

Lemon and Olive Chicken Couscous

Finally, a dish that brings the bright flavors of the Mediterranean right to your kitchen without any fuss. I stumbled upon this Lemon and Olive Chicken Couscous during a lazy Sunday experiment, and it’s been a staple ever since. The tangy lemon and briny olives perfectly complement the tender chicken and fluffy couscous, making it a hit for both weeknight dinners and impressing guests.

Ingredients

• 1.5 lbs chicken breast, cubed
• 1 cup couscous
• 1.5 cups chicken broth
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/2 cup green olives, pitted and sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the cubed chicken to the skillet, seasoning with salt and pepper, and cook until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining olive oil and minced garlic, sautéing for 1 minute until fragrant.
4. Pour in the chicken broth and lemon juice, bringing to a boil. Stir in the couscous, then cover and remove from heat. Let it sit for 5 minutes. Tip: The couscous will absorb all the liquid and become fluffy.
5. Fluff the couscous with a fork, then mix in the cooked chicken, sliced olives, and chopped parsley. Tip: For an extra burst of flavor, add a sprinkle of lemon zest before serving.

Serve this dish warm, and watch how the vibrant colors and aromas come together to create a meal that’s as pleasing to the eye as it is to the palate. The couscous should be light and airy, with each bite offering a perfect balance of savory chicken, tangy lemon, and salty olives.

Moroccan Couscous with Spiced Lamb Shanks

Delving into the heart of Moroccan cuisine, I stumbled upon a dish that’s as vibrant as the markets of Marrakech. Moroccan Couscous with Spiced Lamb Shanks is a symphony of flavors, where tender lamb meets fluffy couscous, all brought together with a melody of spices. It’s a dish that reminds me of the first time I tried it, sitting under the stars in a bustling Moroccan square, and I’ve been recreating that magic in my kitchen ever since.

Ingredients

• 2 lbs lamb shanks
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 4 cups chicken broth
• 1 cup couscous
• 1/2 cup raisins
• 1/4 cup chopped fresh parsley
• Salt to taste

Instructions

1. Preheat your oven to 325°F.
2. Heat olive oil in a large oven-proof pot over medium-high heat. Add lamb shanks and brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add onion and garlic, sautéing until soft, about 5 minutes.
4. Stir in cumin, coriander, cinnamon, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
5. Return lamb shanks to the pot. Add chicken broth, bring to a boil, then cover and transfer to the oven. Cook for 2 hours, or until lamb is tender.
6. Remove lamb shanks from the pot. Skim off any excess fat from the broth.
7. Bring the broth to a boil on the stove. Stir in couscous and raisins, cover, and remove from heat. Let stand for 5 minutes.
8. Fluff couscous with a fork and stir in parsley. Season with salt if needed.
9. Serve lamb shanks over the couscous, garnished with additional parsley if desired.

Lamb shanks should be fall-off-the-bone tender, with the couscous absorbing all the rich, spiced broth. For an extra touch of authenticity, serve with a side of harissa sauce to spice things up according to your taste.

Quick Moroccan Couscous with Tomatoes and Cucumbers

Over the years, I’ve found that the simplest dishes often bring the most comfort, especially when they’re packed with flavors that transport you to another place. This Quick Moroccan Couscous with Tomatoes and Cucumbers is one of those dishes for me—a vibrant, easy-to-make meal that’s perfect for busy weeknights or lazy weekends.

Ingredients

• 1 cup couscous
• 1 1/4 cups water
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 cup diced tomatoes
• 1 cup diced cucumbers
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, bring the water to a boil over high heat.
2. Stir in the couscous, olive oil, and salt. Remove from heat, cover, and let sit for 5 minutes. Tip: Fluff the couscous with a fork after sitting to prevent clumping.
3. While the couscous is sitting, dice the tomatoes and cucumbers into small, even pieces. Tip: Uniform dicing ensures every bite has a balanced flavor.
4. In a large bowl, combine the fluffed couscous with the diced tomatoes, cucumbers, lemon juice, and chopped parsley. Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Serve at room temperature or chilled.

Delightfully light yet satisfying, this couscous salad is a testament to how a few simple ingredients can create something truly special. The freshness of the cucumbers and tomatoes pairs perfectly with the fluffy couscous, making it a versatile dish that’s as suitable for a picnic as it is for a quick lunch at home.

Moroccan Couscous with Honey Glazed Carrots

First off, let me tell you, there’s something magical about the combination of fluffy couscous and sweet, honey-glazed carrots that just screams comfort to me. I stumbled upon this dish during a cozy dinner at a friend’s place, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup couscous
• 1 1/4 cups water
• 2 tbsp olive oil
• 4 medium carrots, sliced
• 2 tbsp honey
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Bring 1 1/4 cups water to a boil in a medium saucepan.
2. Stir in 1 cup 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. While the couscous is resting, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 4 medium sliced carrots to the skillet and cook for 5 minutes, stirring occasionally.
5. Drizzle 2 tbsp honey over the carrots, then sprinkle with 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat evenly and cook for another 3 minutes until the carrots are tender and glazed.
6. Tip: For an extra flavor boost, toast the cumin in a dry pan for 30 seconds before adding it to the dish.
7. Tip: If the honey is too thick, warm it slightly to make it easier to drizzle.
8. Tip: Let the couscous sit covered for the full 5 minutes to ensure it’s perfectly fluffy.
9. Combine the cooked couscous and honey-glazed carrots in a large serving dish. Garnish with 2 tbsp chopped fresh parsley.

Just like that, you’ve got a dish that’s bursting with textures—from the fluffy couscous to the tender, sweet carrots. Serve it as a side or bulk it up with some chickpeas for a hearty vegetarian main. Either way, it’s bound to impress.

Seafood Moroccan Couscous with Shrimp and Calamari

Waking up to the aroma of spices simmering in the kitchen is one of my favorite ways to start the day, especially when it’s for a dish as vibrant and flavorful as this Seafood Moroccan Couscous. I remember the first time I tried it at a small café in Marrakech; the combination of tender shrimp, chewy calamari, and fluffy couscous soaked in a rich, spiced broth was unforgettable. Now, I make it at home whenever I need a taste of that adventure.

Ingredients

• 1 cup couscous
• 1.5 cups chicken broth
• 1 tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb calamari, cleaned and sliced into rings
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• Salt to taste
• 2 tbsp chopped fresh parsley

Instructions

1. In a medium saucepan, bring the chicken broth to a boil over high heat.
2. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes until all the liquid is absorbed. Fluff with a fork before serving.
3. Heat olive oil in a large skillet over medium heat. Add the shrimp and calamari, cooking for 2-3 minutes until the shrimp turns pink and the calamari is opaque.
4. Sprinkle the cumin, paprika, turmeric, cinnamon, and salt over the seafood. Stir well to coat evenly and cook for another minute to let the spices bloom.
5. Combine the cooked couscous with the seafood mixture in the skillet, tossing gently to mix.
6. Garnish with chopped parsley before serving.

Moroccan Seafood Couscous is a symphony of textures and flavors, from the fluffy grains to the succulent seafood, all brought together by the warmth of the spices. Serve it in a large, shallow bowl to showcase its vibrant colors, or alongside a crisp green salad for a refreshing contrast.

Moroccan Couscous with Pumpkin and Cinnamon

On a chilly evening last fall, I found myself craving something warm, spicy, and utterly comforting. That’s when I stumbled upon the idea of making Moroccan Couscous with Pumpkin and Cinnamon. It’s a dish that perfectly balances sweetness and spice, and it’s surprisingly simple to whip up.

Ingredients

• 1 cup couscous
• 1 1/2 cups water
• 1 tbsp olive oil
• 1 cup pumpkin, cubed
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey
• 1/4 cup almonds, sliced

Instructions

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed pumpkin with olive oil, cinnamon, salt, and black pepper on a baking sheet. Tip: Make sure the pumpkin pieces are evenly coated for uniform roasting.
3. Roast the pumpkin in the preheated oven for 25 minutes, or until tender and slightly caramelized.
4. While the pumpkin roasts, bring 1 1/2 cups of water to a boil in a medium saucepan. Tip: Adding a pinch of salt to the water can enhance the couscous’s flavor.
5. Remove the saucepan from heat, stir in the couscous, cover, and let it sit for 5 minutes. Then, fluff with a fork.
6. In a small pan over medium heat, toast the sliced almonds for 2-3 minutes until golden. Tip: Keep an eye on them to prevent burning, as they can go from golden to burnt quickly.
7. Combine the roasted pumpkin, couscous, and toasted almonds in a large bowl. Drizzle with honey and gently toss to mix.

Hearty and fragrant, this Moroccan Couscous with Pumpkin and Cinnamon is a delightful mix of textures and flavors. The softness of the couscous and pumpkin contrasts beautifully with the crunch of the almonds, while the cinnamon and honey add a warm sweetness. Serve it as a side or bulk it up with some grilled chicken for a complete meal.

Chermoula Fish Couscous with Green Olives

Kicking off our culinary adventure today, I’m thrilled to share a dish that’s close to my heart – a vibrant Chermoula Fish Couscous with Green Olives. It’s a recipe that reminds me of a sunny afternoon by the Mediterranean, where the flavors are as bold and lively as the scenery.

Ingredients

• 1 cup couscous
• 1.5 cups water
• 1 lb white fish fillets
• 2 tbsp olive oil
• 1/2 cup green olives, pitted
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the minced garlic, cumin, paprika, salt, olive oil, and lemon juice to create the chermoula marinade.
3. Coat the fish fillets evenly with the chermoula marinade and let them marinate for at least 15 minutes. Tip: For deeper flavor, marinate overnight in the refrigerator.
4. While the fish marinates, bring 1.5 cups of water to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Tip: Adding a pinch of salt to the water enhances the couscous’s flavor.
5. Place the marinated fish on a baking sheet and bake for 15-20 minutes, or until the fish flakes easily with a fork.
6. Gently fold the green olives and chopped herbs into the couscous. Tip: For an extra burst of flavor, drizzle a little olive oil over the couscous before serving.
7. Serve the baked fish over the herbed couscous.

Relishing this dish, you’ll notice how the tender fish perfectly complements the fluffy, herb-infused couscous, while the green olives add a delightful briny contrast. It’s a meal that’s as satisfying to look at as it is to eat, especially when served with a side of roasted vegetables or a crisp salad.

Moroccan Couscous with Dates and Pistachios

Yesterday, I stumbled upon a dish that perfectly balances sweet and savory, a Moroccan Couscous with Dates and Pistachios that’s become my new weeknight favorite. It’s a dish that reminds me of the bustling markets of Marrakech, where the aroma of spices fills the air, and every bite tells a story.

Ingredients

• 1 cup couscous
• 1 1/4 cups water
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/2 cup chopped dates
• 1/4 cup shelled pistachios
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cumin

Instructions

1. Bring water to a boil in a medium saucepan over high heat.
2. Stir in couscous and salt, then remove from heat. Cover and let sit for 5 minutes until water is absorbed. Tip: Fluff the couscous with a fork to prevent clumping.
3. Heat olive oil in a large skillet over medium heat. Add dates and pistachios, sautéing for 2 minutes until fragrant. Tip: Toasting the pistachios enhances their nutty flavor.
4. Stir in lemon juice, cinnamon, and cumin, cooking for another minute to blend the flavors.
5. Combine the couscous with the date and pistachio mixture, mixing gently to distribute evenly. Tip: Let the dish sit for a couple of minutes before serving to allow the flavors to meld.

Rich in texture and bursting with flavors, this Moroccan Couscous is a delightful mix of sweet dates and crunchy pistachios. Serve it warm as a side or top with grilled chicken for a hearty meal that transports you straight to Morocco.

Spicy Merguez Sausage Couscous

After a recent trip to Morocco, I fell in love with the bold flavors of their cuisine, especially the spicy merguez sausage. It inspired me to create this Spicy Merguez Sausage Couscous dish that’s perfect for a weeknight dinner yet impressive enough for guests. The combination of spicy sausage with fluffy couscous and a medley of vegetables is a game-changer in my kitchen.

Ingredients

• 1 cup couscous
• 1 1/4 cups chicken broth
• 1 tbsp olive oil
• 1/2 lb merguez sausage, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt to taste
• 1/4 cup chopped parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the merguez sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add the onion and garlic. Cook until the onion is translucent, about 3 minutes.
3. Add the red bell pepper, cumin, paprika, and cayenne pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
4. Return the sausage to the skillet and mix well with the vegetables.
5. In a separate pot, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
6. Fluff the couscous with a fork and mix it into the skillet with the sausage and vegetables. Season with salt to taste.
7. Garnish with chopped parsley before serving.

Remember to let the couscous sit covered off the heat to absorb all the flavors perfectly. The key to this dish is the balance of spices, so adjust the cayenne pepper according to your heat preference. For an extra touch, serve with a side of harissa or a dollop of yogurt to cool down the spice.

Rich in flavors and textures, this dish brings a little bit of Moroccan sunshine to your table. The spicy merguez pairs beautifully with the lightness of the couscous, making every bite a delightful experience. Try serving it in a large communal dish for a truly authentic feel.

Moroccan Couscous with Roasted Peppers and Feta

Delightful as a summer evening, this Moroccan Couscous with Roasted Peppers and Feta is a dish that brings a burst of color and flavor to your table. I remember the first time I tried it at a friend’s backyard gathering; the combination of sweet peppers and tangy feta had me hooked. Now, it’s my go-to for quick, impressive meals.

Ingredients

• 1 cup couscous
• 1 1/4 cups water
• 2 tbsp olive oil
• 2 large bell peppers, sliced
• 1/2 cup crumbled feta cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F (200°C). Tip: Lining your baking sheet with parchment paper makes cleanup a breeze.
2. Toss the sliced bell peppers with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on the baking sheet. Spread them out evenly.
3. Roast the peppers in the preheated oven for 20 minutes, or until they start to char slightly at the edges. Tip: Roasting brings out the natural sweetness of the peppers.
4. While the peppers roast, bring 1 1/4 cups water to a boil in a medium saucepan. Stir in 1 cup couscous, cover, and remove from heat. Let it sit for 5 minutes.
5. Fluff the couscous with a fork, then mix in the remaining 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Tip: Fluffing the couscous prevents it from clumping.
6. Combine the roasted peppers with the couscous, and gently fold in the 1/2 cup crumbled feta cheese.

Absolutely vibrant, this dish offers a delightful contrast between the fluffy couscous and the tender, sweet peppers, with the feta adding a creamy tang. Serve it warm or at room temperature for a perfect picnic or potluck contribution.

Sweet Potato and Chickpea Moroccan Couscous

Kicking off the week with a dish that’s as vibrant as it is nutritious, I stumbled upon this Sweet Potato and Chickpea Moroccan Couscous during one of those evenings when my fridge was nearly empty, yet I craved something hearty and flavorful. It’s a testament to how a few simple ingredients can come together to create something truly magical.

Ingredients

• 1 cup couscous
• 1.5 cups vegetable broth
• 1 large sweet potato, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potato and chickpeas with 1 tbsp olive oil, cumin, cinnamon, and salt on a baking sheet.
3. Roast in the preheated oven for 25 minutes, or until the sweet potatoes are tender and slightly caramelized.
4. While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan.
5. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
6. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the roasted sweet potatoes and chickpeas, stirring gently to combine.
7. Fold in the cooked couscous and chopped parsley until everything is evenly mixed.

So there you have it—a dish that’s bursting with warmth and spice, with the sweet potatoes adding a lovely contrast to the nutty chickpeas and fluffy couscous. Serve it with a dollop of yogurt or a sprinkle of extra parsley for an extra touch of freshness.

Conclusion

Savory, sweet, or spiced, these 20 Moroccan couscous recipes offer a world of flavors to explore in your kitchen. Perfect for home cooks looking to add a touch of North African magic to their meals, each dish promises a delightful culinary adventure. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for your next cooking inspiration!

Bella Bacinos