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Moroccan Couscous

Moroccan Couscous

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
BenevolentEmpress

BenevolentEmpress

This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
  2. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Shannon
40

Shannon

1/23/2007

Wonderful! Sure to impress your guests at a dinner party - looks quite impressive once served. Don't omit the chopped mint, it is the perfect finishing touch to this couscous! Great melange of flavors, textures and colors. The exotic combination of spices is a true feast for the sophisticated palate. This was a huge hit with my boyfriend (a very picky eater) and my best friend loved this too and she once lived in Morocco! A success!

Lindz
33

Lindz

2/24/2008

This was very good with the rest of the moroccan dinner I was serving - it went over very well. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use a tablespoon of that, and then add the ginger. Places like Cost Plus carry it really cheap!

Cherrychip
24

Cherrychip

9/10/2008

This dish is delicious and very quick to prepare. I am vegetarian so I replaced the chicken broth by adding the juice drained from the garbanzos to enough water to make 1 1/2 cups liquid and adding some vegetarian chicken style seasoning. I also added 1 tsp. curry powder, 1/8 tsp. garlic and increase the allspice to 1/2 tsp. since I did not have the cardamom or coriander on hand. Instead of orange juice, I use water with 1-2 tablespoons of fresh lemon or lime juice and leave out the orange zest. I did not think I would like the raisins in this, but they added a nice bit of sweetness and blend nicely with the flavors of the recipe.

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