This Easy Moroccan Couscous recipe makes the perfect side dish for so many meals. It is time to liven up your dinner to a new level. Add this side dish to any BBQ protein for an excellent meal this summer.
Want more interesting side dishes? Try our Potato Leek Gratin, Easy Cheesy Skillet Corn, or Creamy Sugar Snap Peas with Bacon.
What is Moroccan Couscous?
What is couscous? First, we should start with that! In Morocco, it is actually known as Smida and it is tiny balls of semolina flour made of durum wheat. This dish is used in Moroccan cuisine often, especially on Friday, which is the holy day.
To eat couscous, you need to grab some, and then, between your fingertips, you roll and press it into a ball to eat. Traditionally Moroccans and others like to use their hands but only the right hand to eat. But go ahead and use a fork to eat this delicious couscous.
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What is in Moroccan Couscous?
This one-pot side dish or vegetarian meal is so simple to make. Don’t be afraid of the long list of ingredients as many are spices that are quick and easy to add. This recipe is not an authentic Moroccan couscous but one that nods to some of the flavors of Morocco. It has been changed to suit our fast-paced lifestyle.
Ingredients
Butter – This adds a bit of creaminess to the couscous.
Couscous – As mentioned above, couscous is tiny balls of semolina flour made of durum wheat.
Vegetable stock – You can easily keep this dish vegetarian, or you can also use chicken broth.
Olive oil – Needed for sauteeing.
Medium yellow onion, chopped – Look for a sweet onion if you can find one.
Red bell pepper, chopped – You can use other colored peppers if you like. You can also use roasted vegetables, if you have those on hand, like jarred roasted red peppers.
Garlic, minced – Always a flavor enhancer.
Paprika – Adds color and flavor. I don’t use smoked or spicy paprika in this dish but the sweet variety.
Ground coriander – Coriander is the dried seeds from the cilantro plant. Ground coriander is just the seeds, dried and ground.
Turmeric – This spice also adds color and flavor; it is the major ingredient in curry powder.
Cumin – This spice is rich, hearty, and earthy.
Kosher salt and fresh ground pepper – I like to use Kosher salt because the grains are larger and by measurement, you actually use less than table salt.
Grating of fresh nutmeg – Just a small amount adds an aromatic flavor to the dish.
Frozen peas and carrots, thawed – Yup, just plain old peas and carrots do the trick; this is an easy addition with no prep needed.
Salted cashews – For me, I love a crunchy ingredient added to an otherwise softer dish. Pine nuts and almonds would work well in this, too, and are more traditionally used in Morocco.
Fresh parsley, chopped – Adds the perfect freshness to the dish. Also, try fresh mint for another great option.
Splash of hot sauce or lemon juice (optional) – If you like some spice, you can add as much as you like, or a fresh burst with lemon is awesome too.
How to make Moroccan Couscous?
If you have never worked with couscous before, it is so very easy to “cook”.
In a Dutch oven, melt the butter over medium heat, add the couscous, and stir until lightly toasted, 2-3 minutes.
Remove from the heat, add 1 ½ cups vegetable stock, and immediately cover and allow to sit for 5 minutes.
Meanwhile, chop the onions and red pepper, and measure out the spices.
Remove the cooked couscous from the Dutch oven into a bowl and set aside.
Return the Dutch oven to medium-low heat and add the olive oil.
Add the onions and red peppers to the Dutch oven and sauté for 5 minutes or until softened.
Then, add the garlic and stir for 1 additional minute.
Add all the spices and stir for 1 minute or until fragrant.
Finally, add the thawed peas and carrots and the remaining ¼ cup of vegetable broth, scraping the brown bits from the bottom of the pan until the vegetables are heated through.
Remove from the heat. Return the couscous to the Dutch oven and add the cashews and parsley, stirring until blended.
Serve with a splash of hot sauce if desired.
Is Couscous Better for You than Rice?
Couscous contains more protein and higher amounts of vitamins and minerals, so it can be considered a healthier option than white rice.
Loading it up with vegetables like this also makes for a healthier choice. This could be a meal itself with the added protein from the nuts too.
MORE RECIPES WITH COUSCOUS OR QUINOA
Do you want more recipes with couscous or maybe some with quinoa too?
Easy Moroccan Couscous
Ingredients
- 2 Tbsp butter
- 1 cup couscous
- 1 ¾ cups vegetable stock divided
- 2 Tbsp olive oil
- 1 medium yellow onion chopped
- 1 red bell pepper chopped
- 2 tsp garlic minced
- ½ tsp paprika
- ½ tsp ground coriander
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp each kosher salt and fresh ground pepper
- Grating of fresh nutmeg
- 1 ½ cups frozen peas and carrots thawed
- 1 cup salted cashews
- ½ cup fresh parsley chopped
- Splash of hot sauce optional
Instructions
- In a Dutch oven, melt the butter over medium heat, add the couscous, and stir until lightly toasted, 2-3 minutes.
- Remove from the heat, add 1 ½ cups vegetable stock, and immediately cover and allow to sit for 5 minutes.
- Meanwhile, chop the onions and red pepper, and measure out the spices.
- Remove the cooked couscous from the Dutch oven into a bowl and set aside.
- Return the Dutch oven to medium-low heat and add the olive oil.
- Add the onions and red peppers to the Dutch oven and sauté for 5 minutes or until softened.
- Then, add the garlic and stir for 1 additional minute.
- Add all the spices and stir for 1 minute or until fragrant.
- Finally, add the thawed peas and carrots and the remaining ¼ cup of vegetable broth, scraping the brown bits from the bottom of the pan until the vegetables are heated through.
- Remove from the heat. Return the couscous to the Dutch oven and add the cashews and parsley, stirring until blended.
- Serve with a splash of hot sauce if desired.
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