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Home Side Dishes

Couscous

By:Nagi
Published:18 Jan '21Updated:18 Jan '21
15 Comments
Recipe v Dozer v

Couscous is a useful (and delicious!) no-cook starch side that’s traditionally served with some sort of stew. A staple throughout North Africa, the classic starch of choice for Moroccan dishes like tagine, just pour over hot liquid, leave to soak for 10 minutes, then fluff!

Herb Couscous

What exactly is couscous??

Many people think couscous is a grain, but actually they are teeny tiny balls made of semolina flour so it’s actually more of a pasta.

And the beauty of the teeny size of these balls is that they are so small, they don’t need to be cooked. You literally just pour over hot liquid, leave it covered for 10 minutes, then voila! “Cooked” and ready to serve!

  • Pouring hot stock over Couscous
  • Soaking Couscous
  • Fluffing Couscous

What you need for couscous

Here’s what you need to make the couscous.

Couscous ingredients
  • Couscous;

  • Chicken or vegetable stock – tastier than using just water for soaking;

  • Oil (or butter) helps the grains separate easier, as well as adding flavour; and

  • Lemon – for a little spritz of fresh to perk it up, especially great when serving with flavour loaded Middle Easter food.


Couscous Flavourings

For an extra little touch, add a sprinkle of fresh herbs (parsley and mint or coriander/cilantro is a classic combination) or fruit and nuts.

Couscous flavourings

But me, I just can’t help myself. I do it all – the fresh herbs, the dried fruit and the nuts!

Bowl of Couscous with fruit and nuts

Serve with all things Middle Eastern, but especially stewy things like tagine. It’s made for soaking with flavourful broths!

Overhead photo of Vegetable Tagine served over couscous
Vegetable Tagine served with fruit and nut couscous.

No video for this one. You don’t need it – it’s dead easy! 😉 – Nagi x

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Fruit and Nut Moroccan Couscous

Couscous

Author: Nagi
Prep: 3 mins
Cook: 10 mins
Side Dish
Middle Eastern, Moroccan
5 from 7 votes
Servings6 people
Tap or hover to scale
Print
A traditional side dish of North African, commonly known as a Moroccan staple served with stewy things like Tagine. But essentially, I just use it like rice – serve it with anything!
A light sprinkle of fresh herbs adds welcome colour, or fruit and nuts to add interest. Me, I do both! Exceptional served with Vegetable Tagine.
Makes 5 cups (fluffed)

Ingredients

  • 2 cups couscous
  • 2 cups chicken or vegetable stock , low sodium
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Herb option:

  • 2 tbsp coriander/cilantro , finely chopped
  • 2 tbsp parsley , finely chopped

Fruit and nuts:

  • 1/3 cup dried apricots , chopped
  • 1/3 cup currants or sultanas
  • 2 tbsp slivered almonds , toasted

Instructions

  • Heat chicken stock until boiling using whatever method you choose (stove, 3 – 4 minutes in microwave on high).
  • Pour over couscous in a heatproof bowl. Shake to level the couscous, cover with plate (or cling wrap).
  • Leave for 10 minutes, then fluff with fork. Stir through olive oil, lemon juice and salt.
  • Stir through either herbs or fruit & nuts. Or as I do, use it all! Keep warm until ready to use. Ideal served with Tagine, or anything Middle Eastern.

Recipe Notes:

1. The ratio of liquid to couscous differs from brand to brand. But for most, 1:1 is the standard. If your packet says otherwise, follow the packet. If the packet doesn’t say, then use 1:1 and if it’s too firm for your taste, add more and soak again!
2. Nutrition per serving (145g / 5 oz per serve), for herbed couscous.

Nutrition Information:

Calories: 253cal (13%)Carbohydrates: 46g (15%)Protein: 9g (18%)Fat: 3g (5%)Saturated Fat: 1g (6%)Sodium: 225mg (10%)Potassium: 197mg (6%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 142IU (3%)Vitamin C: 6mg (7%)Calcium: 26mg (3%)Iron: 1mg (6%)
Keywords: couscous
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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15 Comments

  1. Kate says

    December 6, 2022 at 11:49 am

    5 stars
    Making this one again for guests tonight, along with other recipes from Arabian feast. I also “add everything” which is craisins, dried apricots, slivered almonds and chopped fresh parsley and mint. So, so good with Chicken or Lamb shawarma, roasted veg, hummus, yoghurt sauce and the red cabbage salad. Hope we have left overs!!!!

    Reply
  2. Charles Pascual says

    October 19, 2022 at 2:05 am

    5 stars
    Prepared the couscous according to directions on my package (different cook time) but otherwise followed your recipe – chicken broth in place of water is a winner – garnished with your suggested toasted almonds and parsley. Served with your Chicken Tagine – both recipes are keepers.

    Reply
  3. Tyler says

    November 29, 2021 at 9:33 am

    Can this be eaten cold?

    Reply
    • Nagi says

      November 29, 2021 at 5:49 pm

      Hi Tyler – yes you could eat it cold. It’s traditionally served with a hot stew ladled over it but it is still tasty cold! N x

      Reply
  4. Amy Morgan says

    November 6, 2021 at 9:19 am

    5 stars
    We made the fruit and nut kind to go with the tagine and it was just perfect!

    Reply
  5. WordofMouthManly says

    November 3, 2021 at 9:57 am

    5 stars
    Another fabulous recipe from Nagi. I’m hooked on her recipes now. If you follow her instructions and tips, its a no brainer.

    Reply
  6. Hollis Ramsey says

    September 23, 2021 at 4:56 am

    5 stars
    I have barberries instead of currants/sultanas and toasted pine nuts instead of almonds. It’ll be awesome!

    Reply
    • Nagi says

      September 23, 2021 at 7:19 pm

      Yes most definitely Hollis!!! N x

      Reply
  7. Kea Tunnell says

    August 6, 2021 at 5:38 pm

    5 stars
    De-lic-ious!! Added some (quite a lot) ginger and used Raz-el-Hanout instead of spice mix (lazy)….. but wonderful!

    Reply
    • Nagi says

      August 7, 2021 at 11:02 am

      Sounds great Kea!! N x

      Reply
  8. lee uk says

    February 24, 2021 at 8:28 am

    5 stars
    Love couscous so simple so nice, so go with anything andDefo go with the all in strategy just two things for me sultanas only and pre soak in promeganite juice or other till nice and plump and juicy and if you desire heat add the best quality genuine hot smoked paprika you can afford to the stock.
    Doing this again with the Syrian chicken.mmmmm.
    Many thanks.

    Reply
  9. Macy says

    January 19, 2021 at 2:34 am

    Dozer’s such a supahstah!!!

    Reply
    • Nagi says

      January 20, 2021 at 4:09 pm

      😂 Isn’t he just?!

      Reply
  10. Janie Scott says

    January 19, 2021 at 1:47 am

    Thank you for this recipe – I try to eat at least 2 vegan meals a day for health reasons so this will be a welcome addition.

    Reply
    • Nagi says

      January 20, 2021 at 4:09 pm

      I hope you try it and love it Janie! N x

      Reply

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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