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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


  • 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


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


  • Coriander


  • 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.


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.


Calories: 269kcalCarbohydrates: 57gProtein: 9gFat: 1gSaturated Fat: 1gSodium: 413mgPotassium: 566mgFiber: 9gSugar: 10gVitamin A: 649IUVitamin C: 15mgCalcium: 64mgIron: 2mg
Keyword Moroccan Couscous
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