Moroccan couscous

Moroccan couscous


222 people made this

About this recipe: This dish is great served with Lamb Tagine and Cucumber Raita.


Serves: 8 

  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 red, green, or yellow pepper, cut into 2cm pieces
  • 2 courgette, halved lengthways and cut into 1cm pieces
  • 80g sultanas
  • 1 teaspoon sea salt
  • grated zest of one orange
  • 1 (400g) tin chickpeas, rinsed and drained
  • 350ml chicken stock
  • 125ml orange juice
  • 260g couscous
  • 3 tablespoons chopped fresh mint

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the pepper and courgette; saute for 5 minutes. Stir in the sultanas, salt, zest and chickpeas.
  2. Pour in the chicken stock and orange juice; turn heat to high and bring to the boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

Recently viewed

Reviews (9)


Lovely recipe. I prefer the courgette and pepper to be about the same size as the chick peas, but otherwise lovely. - 01 Nov 2011


loved this dish, will cook it when we have guests I'm sure they will be impressed and think I can cook! - 17 Mar 2012


Once you have all the ingredients it is really simple to make and tastes great - 09 Sep 2012

Write a review

Click on stars to rate