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Moroccan Couscous

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This Moroccan couscous recipe is super healthy and still packs a big punch of flavour. It’s quick and easy to make, using just one pot. This Moroccan couscous is vegan plus it can be prepared ahead of time and served as either a main course or side dish.

Moroccan couscous in a fancy white bowl

Health Benefits

Asparagus is a great source of vitamin A, C and iron. It’s the third most iron packed vegetable and contains 55% of your recommended daily value per 100 calories.

Aubergines are an excellent source of fibre. Plus they are a good source of vitamins B1, B6 and potassium.

Garlic has been used in food medicine for thousands of years. It has been referred to as ‘Russian penicillin’ due to its antibacterial properties.

Peppers are packed with vitamins A and C. Providing 212% of the recommended Vitamin C in just 100 grams

A fork digging into a bowl of moroccan couscous

How To Cook Couscous

Couscous is probably one of the easiest foods you can cook. The best way to cook couscous would be to either follow the package instructions or follow this method below (which i normally do).

  1. In a pot bring the same quantity of water to the amount of couscous you are cooking (200g couscous for 200ml water) to the boil. Add salt and couscous, mix and place a lid on the pot. Leave for 10 minutes.
  2. Take off the lid and with a fork thoroughly mix the couscous. Serve.

Moroccan Spices

Moroccan cuisine is renowned for its use of spices, with one of their famous spice mixes Ras el hanout which can contain up to 50 different spices. Most of us don’t have 50 spices. So I have kept it simple. However, if you are feeling confident feel free to add to this spice mixture.

There are many brands of Harissa paste, some good some bad, it’s important to get the right one or you run the risk of ruining your meal. Here is my recommendation.

Try adding some of these spices grounded: coriander seed, cinnamon, ginger, allspice, cayenne pepper & cloves.

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Moroccan couscous in a fancy white bowl

Moroccan Couscous

Jack Slobodian
This Moroccan couscous recipe is super healthy and still packs a big punch of flavour. Its quick and easy to make, using just one pot. This Moroccan couscous is vegan plus it can be prepared ahead of time and served as either a main course or side dish.
5 from 5 votes
Prep Time 10 mins
Cook Time 35 mins
Course Main Course, Side Dish
Cuisine Moroccan
Servings 4 Main or 8 Side Dishes
Calories 269 kcal

Ingredients
 
 

  • 400 g Couscous 200g raw weight (check notes)
  • Olive Oil
  • 2 Onion diced
  • 2-3 Garlic minced
  • 2 Pepper roughly diced
  • 150 g Asparagus the ends cut off then roughly sliced
  • 1 Aubergine roughly diced
  • 300 ml Vegetable Stock
  • 1 tin Chopped Tomatoes
  • 1 tsp Brown Sugar
  • 1 tsp Oregano
  • Sea Salt

Spices

  • 2 tbsp Harissa Paste
  • 1 ½ tbsp Paprika
  • 1 tsp Cumin

Garnish

  • Coriander

Instructions
 

  • In a large pot over a medium heat sauté onions for 4-5 minutes. Add garlic and continue to sauté for 30 seconds. Add asparagus, peppers & aubergine. Season with salt and sauté for 10-15 minutes, until softened. Add the spices and sauté for 1-2 minutes. Add 1/5 of the vegetable stock and deglaze the pot (scraping any brown bits from the bottom of the pot). Add the rest of the vegetable stock, tomatoes, sugar & oregano then bring to the boil. Turn down the heat to a light simmer and place a lid on the pot, then simmer for 15 minutes.
  • Taste & adjust seasoning if needed. Mix in couscous and serve with a sprinkle of coriander.

Notes

If you using raw couscous instead of pre cooked follow this method below.
  1. In a medium pot bring 200ml of salted water to the boil. Add 200g couscous, mix and place a lid on the pot. Leave for 10 minutes.
  2. Take off the lid and with a fork thoroughly mix the couscous. Leave too cool.

Nutrition

Calories: 269kcalCarbohydrates: 57gProtein: 9gFat: 1gSaturated Fat: 1gSodium: 413mgPotassium: 566mgFiber: 9gSugar: 10gVitamin A: 649IUVitamin C: 15mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!
Recipe Rating




Caroline

Tuesday 28th of April 2020

Harissa is always a great easy way to flavor couscous and the veggies in there help it be a full meal in itself. Looks tasty.

Jackslobodian

Friday 19th of June 2020

Thank you :)

Sisley White

Tuesday 28th of April 2020

An absolutely incredible dish. I loved making it and can't wait to make it again at the weekend.

Jackslobodian

Friday 19th of June 2020

I am glad you enjoyed it :)

Veena Azmanov

Tuesday 28th of April 2020

This sound like a one pot meal , very comforting and delicious. I love Couscous and is one of my favorite food option too.

Jackslobodian

Friday 19th of June 2020

Its always a good thing when its a one pot :P

Nart at Cooking with Nart

Tuesday 28th of April 2020

I've never had this before but it looks so delicious. I've got most of the ingredients already so I'm gonna try it soon!

Jackslobodian

Friday 19th of June 2020

I hope you enjoyed it :)

Alice | SkinnySpatula

Tuesday 28th of April 2020

I totally love Moroccan cuisine, and this couscous looks delicious. I'm on the path of becoming fully vegetarian and this looks like a great dinner idea.

Jackslobodian

Friday 19th of June 2020

Thank you :). I wish you all the best on becoming a full vegetarian! If you are ever looking for more dinner ideas I regularly upload vegetarian recipes here https://jackslobodian.com/category/vegetarian/