This Moroccan Couscous isn’t just great alongside chicken, beef, or fish dishes; it can also stand alone as a light vegetarian lunch option. It’s brimming with flavors and textures, and you’ll absolutely love how it can be made in under 20 minutes. Try this with my Moroccan Harissa Chicken for a great exotic meal! I absolutely love our Moroccan flavors on GypsyPlate. From our finger licking Beef Tagine and Chicken Tagine to addictive Zaalouk eggplant dip, to zingy Chermoula sauce and healthy Moroccan Lentil Soup and hearty Harira, there is plenty of flavors in this amazing African cuisine. Most of them use simple pantry staples, plus some of the exotic earthy spices this land is famous for. Let’s try making couscous with Moroccan flavors. It will turn into that pretty looking side dish that people will come asking for again and again.
What Is Couscous?
Couscous is a staple dish in many North African countries, including Morocco. While it resembles a tiny grain of rice or quinoa, couscous is a pasta! It’s made from a dry mixture of semolina and water, that’s rolled into very tiny irregular pieces. Because it is so small, couscous cooks in a matter of minutes, making it a fabulous choice for a last-minute side.
How to Cook Couscous
I love the fact that couscous cooks in a flash. Most of the time, instructions are on the back of the package. But here is how I do it…
Ingredients Needed
Dry couscous – today I used multi-colored Veggies – bell pepper, onion, carrot, and zucchini Spices – ground cumin, ground coriander, ground cinnamon, turmeric powder Flavor enhancers – chicken stock, garlic, lemon, raisins, almonds, chickpeas, parsley, pomegranate arils Olive oil
Moroccan Couscous Recipe
- I make the couscous as instructed above, including the raisins, and then plate it out in a big serving bowl.
- I heat olive oil in a sauté pan and sauté onion and bell pepper for 2-3 minutes. Then, I add in zucchini and chickpeas, along with spices and salt, and cook for another 4-5 minutes. Finally, I add in grated carrots and cook for another 2 minutes.
- Next, I mix this vegetable mixture with the prepared couscous.
- Finally, I toss everything with lemon juice, chopped parsley and almonds. And don’t forget to garnish generously with Pomegranate arils.
Some Variations
Some days I use other veggies like green beans, corn, peas, or cherry tomatoes to give it a different flavor profile. I love to use toasted pine nuts instead of almonds. For a complete meal, I’ll add in cooked chicken, like leftover rotisserie chicken or roast chicken. Grilled or leftover shrimp would go beautifully, too. Or try some flank steak strips over this couscous.
This summer, make this Moroccan Couscous and enjoy it for your potluck parties and summer get togethers. It’s a quick fix side dish that can pair so well with anything and everything. Plus, everyone will be amazed at the great flavors from all the unique ingredients that work perfectly together. Try my new easy exotic flavors in your couscous and keep on coming back to GypsyPlate!
Moroccan Couscous, in our Gypsy Bowl… enjoy!
Try these other great sides from around the world!Mediterranean Quinoa SaladArroz con GandulesMexican Street Corn SaladGreek Lemon RiceHawaiian Mac SaladDirty Rice
