Moroccan Couscous Recipe

Name: Moroccan Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cinnamon stick; 1 teaspoon black peppercorns; 1/2 teaspoon white peppercorns; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon whole allspice; 1/2 teaspoon whole cloves; 2 cardamom pods; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1/4 to 1/2 teaspoon cayenne pepper; 1/2 teaspoon freshly grated nutmeg; Kosher salt; 3 tablespoons unsalted butter; Large pinch of saffron (optional); 2 1/4 cups (12 ounces) whole-wheat couscous; 3 cups low-sodium chicken broth, warmed; 1 to 2 teaspoons fresh lemon juice

Servings: persons

1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 cardamom pods
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon freshly grated nutmeg
Kosher salt
3 tablespoons unsalted butter
Large pinch of saffron (optional)
2 1/4 cups (12 ounces) whole-wheat couscous
3 cups low-sodium chicken broth, warmed
1 to 2 teaspoons fresh lemon juice

1
Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool.
2
Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt.
3
Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
4
Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute.
5
Add the couscous and stir until toasted, about 1 minute.
6
Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes.
7
Add the lemon juice and fluff with a fork.
8
Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
9
Photograph by Marcus Nilsson

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cinnamon stick, 1 teaspoon black peppercorns, 1/2 teaspoon white peppercorns, 1 teaspoon cumin seeds, and more.

Yes, Moroccan Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Couscous

How did you like this recipe?

Frequently Asked Questions