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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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.

That's it — enjoy your meal!

Moroccan Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions