20 Flavorful Moroccan Couscous Recipes for Every Occasion

Looking to spice up your weeknight dinners or impress guests with something extraordinary? Moroccan couscous is your secret weapon—flavorful, versatile, and surprisingly easy to master. From quick one-pot wonders to festive dishes perfect for gatherings, we’ve gathered 20 recipes that bring the vibrant tastes of Morocco right to your kitchen. Dive in and discover your new favorite meal!

Moroccan Vegetable Couscous with Chickpeas

Whenever I’m craving something that feels both nourishing and exciting, this Moroccan Vegetable Couscous with Chickpeas is my absolute go-to. There’s something magical about how the spices fill my kitchen with the most incredible aroma—it always reminds me of that tiny restaurant in Marrakesh where I first fell in love with this dish. This version comes together surprisingly quickly for such a flavorful meal, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.

Ingredients

– 1 cup couscous (I always use whole wheat for extra fiber)
– 1 ½ cups vegetable broth (homemade if I have it, but store-bought works great too)
– 1 tablespoon extra virgin olive oil (my go-to for all sautéing)
– 1 medium onion, diced (I prefer yellow for their sweetness)
– 2 carrots, peeled and sliced into ¼-inch rounds
– 1 zucchini, chopped into ½-inch pieces
– 1 (15-ounce) can chickpeas, drained and rinsed (I give them a good shake in the colander to remove excess liquid)
– 2 teaspoons ground cumin (freshly ground if possible—the difference is remarkable)
– 1 teaspoon smoked paprika
– ½ teaspoon ground cinnamon (just a hint adds such warmth)
– ¼ teaspoon cayenne pepper (adjust based on your heat preference)
– ½ teaspoon salt
– ¼ cup chopped fresh parsley (I always add this at the end for maximum freshness)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Add carrot slices and cook for another 3 minutes until slightly softened.
4. Stir in zucchini pieces and cook for 2 minutes until bright green.
5. Add chickpeas, cumin, smoked paprika, cinnamon, cayenne, and salt, then cook for 1 minute until fragrant.
6. Pour in vegetable broth and bring to a boil over high heat.
7. Once boiling, immediately remove from heat and stir in couscous.
8. Cover the skillet tightly with a lid and let sit for 10 minutes—don’t peek! This allows the couscous to absorb all the liquid properly.
9. After 10 minutes, fluff the couscous with a fork to separate the grains.
10. Stir in chopped parsley until evenly distributed.

Vibrant and satisfying, this dish delivers fluffy couscous that perfectly soaks up the warm spices, while the vegetables maintain just enough bite for texture contrast. I love serving it family-style with extra parsley sprinkled on top, and sometimes I’ll add a dollop of Greek yogurt for creaminess—it makes the spices truly sing.

Spiced Lamb and Apricot Couscous

Browsing through my grandmother’s old recipe box last weekend, I stumbled upon this spiced lamb and apricot couscous recipe that brought back memories of cozy family dinners. It’s one of those dishes that feels fancy but comes together surprisingly quickly, perfect for busy weeknights when you want something special without the fuss. I love how the sweet apricots balance the savory lamb—it’s become my new go-to comfort food.

Ingredients

– 1 lb ground lamb (I prefer grass-fed for better flavor)
– 1 cup couscous (the quick-cooking kind is my weekday savior)
– 1 ¼ cups chicken broth (homemade if I have it, but store-bought works fine)
– ½ cup dried apricots, chopped (I like the California ones for their bright sweetness)
– 1 medium yellow onion, diced (always from my local farmer’s market)
– 2 cloves garlic, minced (fresh is non-negotiable here)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp ground cumin (toasting whole seeds and grinding them makes all the difference)
– ½ tsp cinnamon (just a hint for warmth)
– ¼ tsp cayenne pepper (adjust based on your heat preference)
– ½ tsp salt (I use fine sea salt for even distribution)
– ¼ cup fresh parsley, chopped (from my little windowsill herb garden)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
2. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant (tip: don’t let it brown or it’ll turn bitter).
4. Add ground lamb, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned.
5. Stir in cumin, cinnamon, cayenne, and salt, coating the lamb evenly.
6. Add chopped apricots and cook for 2 minutes until slightly softened.
7. Meanwhile, bring chicken broth to a boil in a separate saucepan.
8. Place couscous in a heatproof bowl and pour the boiling broth over it.
9. Cover the bowl tightly with plastic wrap and let sit for 10 minutes (tip: this steaming method makes the couscous perfectly fluffy).
10. Fluff the couscous with a fork to separate the grains.
11. Combine the lamb mixture with the cooked couscous in the skillet.
12. Stir in remaining 1 tablespoon olive oil and fresh parsley (tip: adding oil at the end helps distribute flavors evenly).

Every time I make this, I’m struck by how the tender couscous soaks up the spiced lamb juices while the apricots provide little bursts of sweetness. The texture is wonderfully balanced between the fluffy grains and the rich meat—perfect served alongside a simple green salad or stuffed into warmed pita bread for a handheld meal.

Moroccan Couscous with Roasted Butternut Squash

This time of year always has me craving cozy, aromatic dishes that fill the kitchen with incredible scents. There’s something magical about how the spices mingle while roasting squash—it instantly makes our home feel warmer and more inviting, especially on crisp autumn evenings when we’re all gathered around the table.

Ingredients

• 1 medium butternut squash, peeled and cubed – I always look for one that feels heavy for its size, which usually means it’s nice and sweet
• 2 tablespoons extra virgin olive oil – this is my go-to for roasting as it adds such lovely fruity notes
• 1 teaspoon ground cumin – toasting whole seeds and grinding them fresh makes all the difference in flavor
• 1/2 teaspoon cinnamon – just a hint adds wonderful warmth without being overpowering
• 1 1/2 cups vegetable broth – I prefer low-sodium so I can control the salt level myself
• 1 cup couscous – the quick-cooking kind that’s ready in minutes
• 1/4 cup chopped fresh parsley – I always keep a pot on my windowsill for instant freshness
• 1/4 cup toasted slivered almonds – these add the perfect crunch against the soft couscous
• 2 tablespoons lemon juice – freshly squeezed right before serving keeps everything bright

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, cumin, and cinnamon until evenly coated. Tip: Make sure your squash pieces are roughly the same size so they cook evenly.
3. Spread the seasoned squash in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until the squash is tender and caramelized at the edges, flipping halfway through.
5. While the squash roasts, bring the vegetable broth to a boil in a medium saucepan.
6. Remove the broth from heat and immediately stir in the couscous and remaining 1 tablespoon olive oil. Tip: Letting the couscous steam off the heat prevents it from becoming gummy.
7. Cover the saucepan tightly and let stand for 5 minutes until the couscous has absorbed all the liquid.
8. Fluff the cooked couscous with a fork to separate the grains.
9. Gently fold in the roasted squash, parsley, almonds, and lemon juice until well combined. Tip: Fold rather than stir to keep the squash pieces intact.

Serve this couscous warm, where the fluffy grains soak up all the spiced squash juices beautifully. The toasted almonds provide wonderful texture contrast against the tender squash, while the lemon brightens every bite. I love serving it family-style in a big colorful bowl, sometimes with extra parsley scattered over the top for that fresh pop of green.

Harissa Chicken and Couscous Skillet

Just last Tuesday, I found myself staring into my pantry wondering what to make with that jar of harissa paste that’s been calling my name. This harissa chicken and couscous skillet became my new weeknight hero—it’s the kind of meal that feels fancy but comes together in one pan while you’re probably still in your work clothes.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (I always keep these in my freezer for quick dinners)
– 3 tbsp harissa paste (that vibrant red tube from Trader Joe’s is my current obsession)
– 1 tbsp olive oil (extra virgin is my kitchen workhorse)
– 1 medium yellow onion, diced (I cry every time but it’s worth it)
– 3 garlic cloves, minced (fresh only—none of that jarred stuff)
– 1 cup chicken broth (I use low-sodium to control the salt)
– 1 cup couscous (the quick-cooking kind that saves busy nights)
– 1 lemon, juiced (roll it on the counter first to get every drop)
– 1/4 cup chopped fresh parsley (from my little windowsill herb garden)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps them get that beautiful sear instead of steaming.
2. Rub 2 tablespoons of harissa paste evenly over all sides of the chicken thighs.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken in the hot skillet and cook undisturbed for 6 minutes until deeply browned.
5. Flip chicken and cook for another 5 minutes until the second side is browned.
6. Transfer chicken to a clean plate—it won’t be fully cooked through yet.
7. Add diced onion to the same skillet and cook for 4 minutes until softened.
8. Add minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in chicken broth and remaining 1 tablespoon harissa paste, scraping up all the browned bits from the bottom.
10. Bring the liquid to a vigorous boil, which should take about 2 minutes.
11. Stir in couscous until evenly distributed in the liquid.
12. Return chicken thighs to the skillet, nestling them into the couscous.
13. Cover the skillet tightly and remove from heat—let it stand for 10 minutes (no peeking!).
14. Uncover and fluff the couscous with a fork, noticing how it absorbed all the flavorful liquid.
15. Drizzle lemon juice over everything and sprinkle with fresh parsley.

Every time I make this, I’m amazed by how the couscous soaks up all the spiced chicken juices while staying perfectly fluffy. The harissa gives it this warm, smoky heat that plays beautifully against the bright lemon finish. Sometimes I’ll top it with crumbled feta or serve it with a simple cucumber salad for the perfect weeknight dinner that feels anything but ordinary.

Moroccan Couscous Salad with Pomegranate

Craving something fresh yet satisfying, I first tried this Moroccan couscous salad at a friend’s potluck and immediately begged for the recipe. The combination of fluffy couscous, sweet pomegranate seeds, and zesty lemon dressing has become my go-to for summer gatherings or meal prep—it’s vibrant, easy to customize, and always disappears fast. Honestly, I love how it makes even a simple Tuesday dinner feel a little special.

Ingredients

– 1 cup couscous (I always use plain for this, but whole wheat works too if you prefer)
– 1 ¼ cups boiling water (just off the boil—it makes the couscous perfectly fluffy)
– ½ cup pomegranate seeds (freshly scooped if you can; the juice stains my fingers, but it’s worth it)
– ¼ cup chopped fresh mint (from my little herb garden—it smells amazing)
– ¼ cup chopped fresh parsley (flat-leaf is my favorite for its mild flavor)
– ¼ cup sliced almonds (toasted lightly for that nutty crunch)
– 3 tbsp extra virgin olive oil (my go-to for dressings—it adds a fruity note)
– 2 tbsp fresh lemon juice (squeezed right before mixing to keep it bright)
– ½ tsp ground cumin (toasted briefly in a dry pan for extra depth)
– ¼ tsp salt (I use fine sea salt here to dissolve evenly)

Instructions

1. Place 1 cup couscous in a medium heatproof bowl.
2. Pour 1 ¼ cups boiling water over the couscous, cover the bowl tightly with a lid or plastic wrap, and let it sit for 10 minutes exactly—this steams it to perfection without turning mushy.
3. While the couscous rests, toast ¼ cup sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until they’re golden brown and fragrant; set them aside to cool.
4. In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, ½ tsp ground cumin, and ¼ tsp salt until fully combined.
5. Uncover the couscous and fluff it with a fork to separate the grains and prevent clumping.
6. Add ½ cup pomegranate seeds, ¼ cup chopped fresh mint, ¼ cup chopped fresh parsley, and the toasted almonds to the couscous.
7. Pour the dressing over the salad and toss gently with a large spoon to coat everything evenly without crushing the pomegranate seeds.
8. Let the salad stand at room temperature for 5 minutes to allow the flavors to meld before serving. Great for picnics or as a side, this salad balances fluffy couscous with juicy pomegranate pops and a nutty crunch. I love scooping it into lettuce cups for a light lunch or pairing it with grilled chicken—the bright, herby notes make it a year-round favorite.

Seven-Vegetable Moroccan Couscous Stew

Oh my goodness, you guys—this Seven-Vegetable Moroccan Couscous Stew is the cozy, one-pot wonder I turn to whenever I need a hug in a bowl. It reminds me of that time my friend Amina taught me to make it during a chilly fall weekend, and now it’s my go-to for using up all those random veggies languishing in the fridge. Trust me, it’s easier than it sounds and so worth the simmer!

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for that fruity depth)
– 1 large yellow onion, diced (I like it finely chopped so it melts into the stew)
– 3 cloves garlic, minced (fresh is best—I press mine with the side of a knife for maximum flavor)
– 1 teaspoon ground cumin (toasting it first makes all the difference)
– 1 teaspoon smoked paprika (adds a subtle smokiness I adore)
– 1/2 teaspoon ground turmeric (for that golden hue and anti-inflammatory boost)
– 1/4 teaspoon cayenne pepper (just a pinch for a gentle kick)
– 1 large carrot, sliced into 1/2-inch rounds (they hold their shape beautifully)
– 1 medium zucchini, chopped into 1-inch pieces (I leave the skin on for extra nutrients)
– 1 red bell pepper, diced (it adds a sweet crunch)
– 1 cup chopped butternut squash (about 1-inch cubes—frozen works in a pinch!)
– 1 (15-ounce) can chickpeas, drained and rinsed (I give them a quick pat dry to avoid sogginess)
– 1 (14.5-ounce) can diced tomatoes, undrained (they create the base of the broth)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 cup couscous (the quick-cooking kind is my lifesaver on busy nights)
– 1/4 cup chopped fresh parsley (for a bright finish—I snip it right over the pot)
– Salt to taste (I start with 1/2 teaspoon and adjust at the end)

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2. Add 1 large diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
5. Tip: Toasting spices releases their essential oils—you’ll know it’s ready when the kitchen smells amazing!
6. Add 1 sliced large carrot, 1 chopped medium zucchini, 1 diced red bell pepper, and 1 cup chopped butternut squash to the pot, stirring to coat everything in the spiced oil.
7. Pour in 1 can of undrained diced tomatoes and 4 cups of vegetable broth, then add 1 can of drained and rinsed chickpeas.
8. Bring the stew to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes until the vegetables are tender but not mushy.
9. Tip: Simmer with the lid slightly ajar to prevent boiling over and to let the flavors concentrate.
10. Stir in 1 cup of couscous, remove the pot from the heat, cover it tightly, and let it sit for 5 minutes until the couscous has absorbed the liquid and is fluffy.
11. Tip: Don’t peek while the couscous rests—steam is key to perfect texture!
12. Fluff the stew gently with a fork, then stir in 1/4 cup of chopped fresh parsley and season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
Just ladle this vibrant stew into bowls and watch how the couscous soaks up the spiced broth while the veggies stay delightfully tender. The smoky paprika and cumin mingle with the sweet squash and chickpeas for a flavor that’s both comforting and exotic. I love serving it with a dollop of yogurt or a squeeze of lemon for an extra zing—it’s a meal that feels like a celebration, even on a Tuesday night!

Moroccan Couscous with Raisins and Almonds

After discovering this dish at a tiny Moroccan restaurant during a rainy Portland afternoon, I’ve been making it weekly—it’s become my ultimate comfort food that feels fancy but comes together in minutes.

Ingredients

• 1 cup couscous (I always keep pearled couscous in my pantry for quick meals)
• 1 ¼ cups vegetable broth (homemade if I have it, but boxed works perfectly)
• ½ cup raisins (the plump golden ones are my favorite—they add such nice sweetness)
• ⅓ cup sliced almonds (toasting them first makes all the difference)
• 2 tablespoons olive oil (extra virgin is my go-to for that fruity flavor)
• 1 small yellow onion, finely chopped (I cry every time but it’s worth it)
• ½ teaspoon ground cinnamon (the scent alone transports me)
• ¼ teaspoon ground cumin (just enough for warmth without overpowering)
• Salt to taste (I use about ¾ teaspoon of fine sea salt)

Instructions

1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat for 1 minute until shimmering.
2. Add 1 finely chopped yellow onion and cook for 4-5 minutes, stirring frequently, until translucent and fragrant.
3. Sprinkle in ½ teaspoon cinnamon and ¼ teaspoon cumin, stirring constantly for 30 seconds until spices become aromatic.
4. Pour in 1 ¼ cups vegetable broth and bring to a rolling boil over high heat, which should take about 2-3 minutes.
5. Remove saucepan from heat and immediately stir in 1 cup couscous, ½ cup raisins, and ¾ teaspoon salt until fully combined.
6. Cover saucepan tightly with a lid and let sit undisturbed for 10 minutes—this allows the couscous to steam perfectly.
7. While couscous rests, toast ⅓ cup sliced almonds in a dry skillet over medium-low heat for 3-4 minutes, shaking pan frequently, until golden brown and fragrant.
8. Fluff the steamed couscous with a fork to separate grains, which prevents clumping and creates that perfect light texture.
9. Gently fold in the toasted almonds until evenly distributed throughout the couscous.

When you fluff that final forkful, you’ll get fluffy grains with plump raisins and crunchy almonds in every bite. We love serving this alongside grilled chicken or stuffed into roasted bell peppers for a colorful vegetarian main—the sweet and savory balance makes it incredibly versatile.

Lemon Herb Couscous with Grilled Shrimp

Ever since I discovered how quick and versatile couscous can be, it’s become my go-to weeknight dinner solution. This lemon herb version with grilled shrimp came about during a busy Tuesday when I needed something bright, fresh, and ready in under 30 minutes—it’s been in our regular rotation ever since. The combination of zesty lemon and fragrant herbs with perfectly grilled shrimp feels fancy but comes together with minimal effort.

Ingredients

– 1 cup couscous (I always use whole wheat for extra fiber)
– 1 ¼ cups water (room temperature helps it absorb evenly)
– 1 lb large shrimp, peeled and deveined (fresh or thawed frozen both work great)
– 2 tbsp extra virgin olive oil (my go-to for both cooking and dressing)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 lemon (zested first, then juiced—never waste that flavorful zest!)
– 2 tbsp fresh parsley, chopped (I grow it on my windowsill)
– 1 tbsp fresh dill, chopped (dried works in a pinch but fresh is better)
– ½ tsp salt (I use fine sea salt for even distribution)
– ¼ tsp black pepper (freshly ground if you have it)

Instructions

1. Place 1 ¼ cups water in a small saucepan and bring to a boil over high heat.
2. Remove the saucepan from heat and immediately stir in 1 cup couscous, ½ tsp salt, and ¼ tsp black pepper.
3. Cover the saucepan tightly and let sit for 10 minutes—this allows the couscous to steam perfectly without becoming mushy.
4. While couscous steams, pat 1 lb shrimp completely dry with paper towels (this ensures they get a nice sear instead of steaming).
5. Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and brush with 1 tbsp olive oil.
6. Arrange shrimp in a single layer on the hot grill and cook for 2 minutes without moving them.
7. Flip shrimp using tongs and cook for another 1-2 minutes until opaque and lightly charred.
8. Transfer cooked shrimp to a plate and tent loosely with foil to keep warm.
9. Fluff the steamed couscous with a fork to separate the grains—this prevents clumping and creates a light texture.
10. Stir in remaining 1 tbsp olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, and chopped dill until well combined.
11. Gently fold the grilled shrimp into the couscous mixture.

Combining the fluffy, herb-infused couscous with those juicy grilled shrimp creates a dish that’s both light and satisfying. The lemon brightens everything up while the fresh herbs add that garden-fresh flavor I love. Sometimes I’ll serve it over a bed of arugula for an extra veggie boost or pack it cold for next-day lunches—it holds up beautifully.

Moroccan Couscous with Honey-Glazed Carrots

Zesty and aromatic, this Moroccan couscous has become my go-to weeknight dinner that feels anything but ordinary. I first discovered this dish during a cozy dinner party at my friend’s house, and I’ve been tweaking the recipe ever since to get that perfect balance of sweet and savory. There’s something magical about how the honey-glazed carrots caramelize and mingle with the fluffy couscous that makes everyone ask for seconds.

Ingredients

– 1 cup couscous (I always keep the pearled variety in my pantry for quick meals)
– 2 large carrots, peeled and sliced into 1/4-inch rounds (the fresher the better for that sweet crunch)
– 2 tablespoons honey (local wildflower honey adds the best floral notes)
– 1 tablespoon extra virgin olive oil (my go-to for roasting)
– 1/2 teaspoon ground cumin (toast it lightly first for maximum aroma)
– 1/4 teaspoon cinnamon (just a hint to warm up the dish)
– 1 1/4 cups vegetable broth (homemade if you have it, but store-bought works fine)
– 2 tablespoons chopped fresh parsley (for that bright finish)
– Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sliced carrots with 1 tablespoon olive oil, honey, cumin, and cinnamon until evenly coated.
3. Spread the carrots in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized at the edges.
4. Tip: Don’t overcrowd the pan—this ensures proper caramelization rather than steaming.
5. While carrots roast, bring vegetable broth to a boil in a medium saucepan.
6. Remove broth from heat and immediately stir in couscous, covering the pan tightly with a lid.
7. Let the couscous steam undisturbed for 10 minutes—no peeking! This allows it to absorb all the liquid properly.
8. Tip: Fluff the couscous with a fork rather than a spoon to keep it light and separate.
9. Gently fold the roasted carrots and any pan juices into the steamed couscous.
10. Stir in chopped parsley and season with salt to taste.
11. Tip: Let the dish rest for 5 minutes before serving to allow flavors to meld together.
You’ll love how the tender, honey-kissed carrots contrast with the fluffy couscous grains, creating a dish that’s both comforting and sophisticated. Yellow saffron threads sprinkled on top would add beautiful color and subtle earthiness, or serve it alongside grilled chicken for a complete meal that’ll transport your taste buds straight to Marrakech.

Spicy Merguez Sausage and Couscous

Last week, I found myself craving something with serious heat and comforting carbs after a particularly dreary day—you know, the kind where even your favorite sweatpants feel blah. That’s when I remembered the spicy merguez sausage lingering in my freezer and decided to whip up this North African-inspired couscous dish that never fails to warm both my kitchen and my mood.

Ingredients

– 1 lb merguez sausage (I get mine from the local butcher—the extra spice level is worth it)
– 1 cup couscous (the quick-cooking kind is my weeknight hero)
– 1 ¼ cups chicken broth (homemade if I have it, but low-sodium store-bought works perfectly)
– 1 medium yellow onion, diced (I always chop an extra half for tomorrow’s omelet)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tsp smoked paprika (this adds that subtle smokiness I love)
– ½ tsp crushed red pepper flakes (I keep these handy for an extra kick)
– Fresh parsley for garnish (from my windowsill herb garden when possible)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
2. Add merguez sausages and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through.
3. Transfer sausages to a plate—tip: let them rest before slicing to keep juices intact.
4. Reduce heat to medium and add remaining olive oil to the same skillet.
5. Sauté diced onion for 4-5 minutes until translucent and fragrant.
6. Stir in smoked paprika and red pepper flakes, toasting for 30 seconds until aromatic.
7. Pour chicken broth into the skillet, scraping up any browned bits from the bottom.
8. Bring broth to a boil, then immediately remove from heat.
9. Stir couscous into the hot broth mixture, cover tightly, and let stand for 5 minutes—this steaming method gives you perfectly fluffy grains every time.
10. While couscous rests, slice merguez sausages into ½-inch rounds.
11. Fluff couscous with a fork, then fold in sausage slices.
12. Garnish with fresh parsley before serving.

But what really makes this dish special is how the fluffy couscous soaks up the spicy sausage flavors while still maintaining its light texture. I love serving it straight from the skillet with a dollop of cool yogurt to balance the heat, or packing leftovers for lunch—they taste even better the next day when the spices have fully melded.

Moroccan Couscous with Preserved Lemon and Olives

Zesty and vibrant, this Moroccan couscous has become my go-to weeknight dinner when I want something that feels special without hours of work. I first discovered preserved lemons during a trip to a tiny spice shop in Seattle, and now I keep a jar in my fridge at all times—they add such a unique tang that regular lemon just can’t match.

Ingredients

– 1 cup couscous (I always use the fine variety for quicker cooking)
– 1 ¼ cups vegetable broth (homemade if I have it, but boxed works perfectly)
– 2 tbsp extra virgin olive oil (my good bottle from California)
– 1 preserved lemon, pulp removed and rind finely chopped (don’t skip rinsing it first!)
– ½ cup mixed olives, pitted and halved (I love the purple Kalamatas best)
– 1 small red onion, thinly sliced
– 2 garlic cloves, minced (fresh only—I’m picky about this)
– 1 tsp ground cumin
– ½ tsp smoked paprika
– ¼ cup fresh parsley, chopped
– ¼ cup slivered almonds

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds.
2. Add sliced red onion and cook for 4-5 minutes until softened and slightly translucent.
3. Stir in minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add cumin and smoked paprika, toasting the spices for 30 seconds to release their oils.
5. Pour in vegetable broth and bring to a rolling boil at high heat.
6. Remove saucepan from heat immediately once boiling.
7. Stir in couscous with a fork, making sure all grains are submerged in liquid.
8. Cover saucepan tightly with a lid and let sit undisturbed for 10 minutes.
9. While couscous rests, toast slivered almonds in a dry skillet over medium-low heat for 3-4 minutes until golden.
10. Fluff couscous with a fork to separate all grains—this prevents clumping.
11. Fold in preserved lemon rind, halved olives, and remaining tablespoon of olive oil.
12. Gently mix in toasted almonds and chopped parsley until evenly distributed.

Kaleidoscopic in both color and flavor, this couscous delivers fluffy grains that soak up the briny olive and preserved lemon notes beautifully. I love serving it family-style in my favorite ceramic bowl, sometimes topping it with grilled shrimp or chickpeas for extra protein—the leftovers taste even better the next day when the flavors have fully melded together.

Couscous with Roasted Eggplant and Tahini

Whenever I’m craving something hearty yet healthy, this couscous with roasted eggplant and tahini is my absolute go-to. I first discovered this combination during a cozy dinner party last fall, and now it’s become my signature dish for busy weeknights when I want something satisfying without spending hours in the kitchen. There’s something magical about how the creamy tahini melds with the smoky roasted eggplant that just feels like a warm hug in a bowl.

Ingredients

– 1 large eggplant, cut into 1-inch cubes (I always choose one that feels heavy for its size – it tends to have fewer seeds)
– 3 tablespoons extra virgin olive oil (my go-to for roasting – it adds such beautiful flavor)
– 1 cup pearl couscous (I love the chewy texture compared to regular couscous)
– 1 ¼ cups vegetable broth (homemade if I have it, but store-bought works perfectly)
– ¼ cup tahini (I prefer the runny kind that pours easily)
– 2 tablespoons lemon juice (freshly squeezed makes all the difference)
– 2 cloves garlic, minced (I often add an extra clove because we’re garlic lovers)
– ¼ cup chopped fresh parsley (from my little kitchen herb garden when possible)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper (freshly ground, of course)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cubed eggplant with 2 tablespoons of olive oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper until evenly coated.
3. Spread the eggplant in a single layer on the prepared baking sheet, making sure pieces aren’t touching for optimal browning.
4. Roast for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and tender when pierced with a fork.
5. While the eggplant roasts, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
6. Toast the pearl couscous in the oil for 2-3 minutes, stirring constantly, until lightly golden and fragrant.
7. Pour in the vegetable broth and bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until the couscous is tender and has absorbed most of the liquid.
8. In a small bowl, whisk together the tahini, lemon juice, minced garlic, remaining ¼ teaspoon salt, and ⅛ teaspoon black pepper until smooth.
9. Remove the cooked couscous from heat and fluff with a fork to separate the grains.
10. Gently fold the roasted eggplant and tahini dressing into the warm couscous until everything is well combined.
11. Stir in the chopped parsley just before serving to maintain its fresh color and flavor.

Keeping this dish warm makes the flavors meld together beautifully, creating this incredible creamy texture that contrasts so well with the slightly chewy couscous. I love how the tahini sauce soaks into every nook and cranny of the eggplant, making each bite rich and satisfying. Sometimes I’ll top it with toasted pine nuts or serve it alongside grilled chicken for a complete meal that always impresses dinner guests.

Moroccan Fish Tagine with Couscous

Kind of like that friend who always brings the best dish to the potluck, this Moroccan Fish Tagine with Couscous never fails to impress. I first fell in love with it during a cozy dinner party where the host, my neighbor Sam, shared his family’s recipe—now it’s my go-to for chilly evenings when I want something that feels both exotic and comforting. There’s something magical about how the spices mingle and fill the kitchen with warmth.

Ingredients

– 1.5 lbs firm white fish fillets (like cod or halibut), cut into 2-inch chunks—I always pat them dry with paper towels to help them sear nicely
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, thinly sliced—I like to use a mandoline for even slices, but a sharp knife works too
– 3 garlic cloves, minced (I press them with the side of my knife to release more flavor)
– 1 tsp ground cumin, toasty and earthy
– 1 tsp smoked paprika, for a subtle smokiness
– 1/2 tsp ground turmeric, which gives that golden hue
– 1/4 tsp cayenne pepper, just enough for a gentle kick
– 1 (14.5 oz) can diced tomatoes, undrained—I prefer fire-roasted for extra depth
– 1/2 cup green olives, pitted and halved (I love the briny pop they add)
– 1/4 cup fresh cilantro, chopped, plus more for garnish
– 1 lemon, thinly sliced—I always zest it first and save the zest for the couscous
– 1 cup couscous, the quick-cooking kind that’s perfect for weeknights
– 1.25 cups water or vegetable broth, heated to a simmer

Instructions

1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it, as it can turn bitter.
4. Add the cumin, smoked paprika, turmeric, and cayenne pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in the diced tomatoes with their juices and bring to a simmer, scraping any browned bits from the bottom of the pot.
6. Gently nestle the fish chunks into the tomato mixture, arranging them in a single layer.
7. Scatter the green olives, chopped cilantro, and lemon slices over the fish.
8. Cover the pot and reduce the heat to low, letting the tagine simmer gently for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
9. While the tagine cooks, prepare the couscous by placing it in a medium bowl and pouring the hot water or broth over it.
10. Cover the bowl tightly with plastic wrap and let it sit for 5 minutes—this traps steam and ensures fluffy grains.
11. Fluff the couscous with a fork and stir in the remaining 1 tablespoon of olive oil and reserved lemon zest for brightness.
12. Taste the tagine sauce and adjust seasoning if needed, but avoid overcooking the fish.
Finally, the tender fish just melts into the spiced tomato broth, while the couscous soaks up every bit of flavor. I love serving it family-style, with extra lemon wedges for squeezing over the top—it’s a dish that feels both rustic and elegant, perfect for sharing with good company.

Couscous with Saffron and Golden Raisins

Just last week, I found myself craving something that felt both comforting and exotic—a dish that could transport me somewhere sunny without leaving my cozy kitchen. That’s when I remembered this golden couscous recipe I first tried at a friend’s potluck, where its vibrant color and sweet-savory balance completely stole the show. Now it’s become my go-to when I want something impressive but effortless enough for busy weeknights.

Ingredients

– 1 ½ cups couscous (I always keep pearled couscous on hand—it has such a lovely chewy texture)
– 2 cups vegetable broth (homemade if I have it, but boxed works perfectly fine)
– ¼ teaspoon saffron threads (crushed between my fingers first to release that incredible aroma)
– ½ cup golden raisins (plumped in warm water for 10 minutes—trust me, this step makes them wonderfully juicy)
– 3 tablespoons extra virgin olive oil (my everyday go-to for its fruity notes)
– 1 small yellow onion, finely diced (I like the sweetness it adds when cooked slowly)
– 2 cloves garlic, minced (because everything’s better with garlic)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper (freshly ground right into the pan)
– 2 tablespoons sliced almonds (toasted until golden for that perfect crunch)
– 2 tablespoons fresh parsley, chopped (from my little windowsill herb garden when possible)

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and slightly golden at the edges.
3. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
4. Pour in vegetable broth and bring to a rolling boil over high heat.
5. Crush saffron threads between your fingers directly over the broth to maximize flavor release.
6. Add salt, black pepper, and plumped golden raisins to the boiling broth.
7. Remove saucepan from heat and immediately stir in couscous with a fork to prevent clumping.
8. Cover tightly with a lid and let stand for 10 minutes—don’t peek, as the steam is crucial for perfect cooking.
9. While couscous rests, toast sliced almonds in a dry skillet over medium-low heat for 3-4 minutes, shaking frequently, until golden brown and fragrant.
10. Fluff the rested couscous with a fork to separate all grains, breaking up any lumps.
11. Drizzle remaining 2 tablespoons olive oil over couscous and fold gently to incorporate.
12. Stir in toasted almonds and fresh parsley until evenly distributed.

My favorite thing about this dish is how the plump raisins burst with sweetness against the savory couscous, while those toasted almonds add the perfect textural contrast. I love serving it alongside grilled chicken or spooned over roasted vegetables for a complete meal that always feels special yet completely approachable.

Moroccan Couscous with Dried Figs and Walnuts

Nothing transports me to a cozy Moroccan kitchen quite like the aroma of spices toasting with sweet dried figs. I first fell in love with this dish during a chilly autumn evening when I needed something both comforting and exciting—this couscous delivered exactly that, with its perfect balance of savory and sweet that makes it a regular in my weeknight rotation.

Ingredients

• 1 cup couscous (I always use whole wheat for extra nuttiness)
• 1 ¼ cups vegetable broth (homemade if I have it, but boxed works perfectly)
• ½ cup dried figs, chopped (my secret—soaking them in warm water first makes them extra tender)
• ⅓ cup walnuts, roughly chopped (toasting them first is non-negotiable for maximum flavor)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 small yellow onion, finely diced (I like it sweet, so I cook it low and slow)
• 2 cloves garlic, minced (fresh only—it makes all the difference)
• 1 teaspoon ground cumin (toast it briefly to wake up the oils)
• ½ teaspoon cinnamon (just a hint for warmth)
• ¼ teaspoon cayenne pepper (adjust to your heat preference, but I love a subtle kick)
• Salt, to season each layer (I use fine sea salt for even distribution)
• 2 tablespoons fresh parsley, chopped (for a bright finish)

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat until it shimmers.
2. Add the diced onion and cook for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
4. Sprinkle in the cumin, cinnamon, and cayenne, toasting for 30 seconds to release their aromas.
5. Pour in the vegetable broth and bring to a rolling boil over high heat.
6. Remove the saucepan from heat and immediately stir in the couscous, chopped dried figs, and ½ teaspoon salt.
7. Cover the saucepan tightly with a lid and let it sit off heat for 10 minutes—no peeking! (Tip: This allows the couscous to steam perfectly without becoming gummy.)
8. While the couscous rests, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan frequently, until lightly browned and fragrant. (Tip: Toasting nuts intensifies their flavor and adds a satisfying crunch.)
9. Fluff the couscous with a fork to separate the grains, breaking up any clumps.
10. Fold in the toasted walnuts, remaining 1 tablespoon olive oil, and chopped parsley until evenly distributed. (Tip: Adding olive oil at the end enhances the dish’s richness and gloss.)

Here, the couscous is wonderfully fluffy, with the sweet figs melting into the spiced grains and the walnuts adding a delightful crunch. I love serving this family-style in a big bowl, topped with extra parsley and a drizzle of olive oil, or alongside grilled chicken for a heartier meal—it’s as versatile as it is delicious.

Herbed Couscous with Grilled Halloumi

Perfectly fluffy couscous paired with salty, squeaky grilled halloumi has become my go-to weeknight dinner when I want something satisfying but don’t feel like spending hours in the kitchen. I first discovered this combination during a last-minute pantry raid when friends unexpectedly stayed for dinner, and now it’s in regular rotation.

Ingredients

• 1 cup couscous – I prefer the larger pearl couscous for better texture
• 1 ¼ cups vegetable broth – homemade if I have it, but boxed works perfectly fine
• 8 oz halloumi cheese – look for the block rather than pre-sliced for better grilling
• 2 tbsp extra virgin olive oil – my everyday cooking oil that I always keep within reach
• 1 lemon – I always have a bowl of lemons on my counter for instant brightness
• ¼ cup fresh parsley – from my little kitchen herb garden when possible
• 2 tbsp fresh mint – the secret ingredient that makes this dish sing
• 2 green onions – I use both the white and green parts for maximum flavor
• ½ tsp salt – I’m generous with salt when cooking halloumi as it needs the balance
• ¼ tsp black pepper – freshly cracked from my pepper mill makes all the difference

Instructions

1. Heat your grill or grill pan to medium-high heat (about 400°F) while you prepare the halloumi.
2. Slice the 8 oz halloumi block into ½-inch thick slices, patting them dry with paper towels to ensure proper browning.
3. Brush both sides of each halloumi slice lightly with 1 tablespoon of olive oil using a pastry brush.
4. Place halloumi slices on the hot grill and cook for 3-4 minutes until deep grill marks form and the bottom is golden brown.
5. Flip each slice carefully using tongs and grill for another 3-4 minutes until the second side has matching grill marks.
6. While halloumi grills, bring 1 ¼ cups vegetable broth to a rolling boil in a medium saucepan.
7. Remove the broth from heat and immediately stir in 1 cup couscous, covering the pan tightly with a lid to trap the steam.
8. Let the couscous steam undisturbed for 10 minutes – don’t peek or you’ll lose precious heat!
9. Finely chop ¼ cup fresh parsley, 2 tablespoons fresh mint, and 2 green onions while the couscous rests.
10. Fluff the steamed couscous with a fork to separate the grains, which prevents clumping.
11. Zest the entire lemon directly over the couscous, then cut the lemon in half and squeeze both halves over the grains.
12. Drizzle the remaining 1 tablespoon olive oil over the couscous and toss gently to combine.
13. Stir in the chopped herbs, green onions, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly distributed.
14. Arrange the grilled halloumi slices over the herbed couscous bed for serving.

Just cooked, the halloumi has that wonderful squeaky texture against your teeth while the couscous remains light and fluffy. I love how the salty cheese plays against the bright, herby couscous – sometimes I’ll add a handful of cherry tomatoes or serve it alongside grilled vegetables for a complete meal that always feels special yet comes together in minutes.

Moroccan Couscous with Sweet Potatoes and Dates

Now that fall is in full swing, I find myself craving those warm, spiced dishes that make the house smell incredible. This Moroccan couscous recipe has become my go-to comfort food—it’s the dish I whip up when I want something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 large sweet potato, peeled and cubed (I like leaving some skin on for texture)
• 1 cup couscous (the quick-cooking kind is my weekday hero)
• 1/2 cup pitted dates, chopped (Medjool dates are my favorite—so plump and sweet)
• 1 small yellow onion, diced (I always keep these stocked for last-minute meals)
• 2 tablespoons extra virgin olive oil (this is my everyday cooking oil)
• 1 teaspoon ground cumin (toasting it first makes all the difference)
• 1/2 teaspoon cinnamon (just a hint for warmth)
• 1 1/4 cups vegetable broth (low-sodium lets me control the salt)
• 1/4 cup sliced almonds (toasted—they add the perfect crunch)
• 2 tablespoons fresh parsley, chopped (from my little kitchen herb garden)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon until evenly coated. Tip: Cutting the sweet potatoes into similar-sized pieces ensures they cook evenly.
3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and lightly browned at the edges.
4. While the sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
5. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
6. Stir in the remaining 1/2 teaspoon cumin and 1/4 teaspoon cinnamon and cook for 30 seconds until fragrant. Tip: Toasting spices briefly in oil unlocks their full flavor.
7. Pour in the vegetable broth and bring to a boil.
8. Remove the saucepan from heat, immediately stir in the couscous, cover, and let stand for 5 minutes. Tip: Don’t peek while it steams—keeping the lid on ensures light, fluffy couscous.
9. Fluff the couscous with a fork, then gently fold in the roasted sweet potatoes, chopped dates, and toasted almonds.
10. Stir in the fresh parsley just before serving.

Come serving time, I love how the fluffy couscous contrasts with the tender sweet potatoes and chewy dates. The toasted almonds add a welcome crunch that makes each bite interesting. Sometimes I’ll serve it alongside grilled chicken, but honestly, it’s substantial enough to enjoy as a main dish on its own.

Couscous with Spiced Tomato and Chickpea Sauce

Whenever I need a quick yet impressive dinner that feels like a warm hug, this couscous with spiced tomato and chickpea sauce is my absolute go-to. It’s the kind of meal I whip up after a busy day when I want something nourishing but don’t have hours to spend in the kitchen—plus, the aroma of those spices filling my apartment is pure therapy. I first discovered this combo during a last-minute pantry raid, and now it’s a staple I make at least twice a month.

Ingredients

– 1 cup couscous (I always use whole wheat for a nuttier flavor)
– 1 ½ cups vegetable broth (homemade if I have it, but boxed works perfectly)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, finely diced (I like it sweet, so I cook it low and slow)
– 3 garlic cloves, minced (fresh only—none of that jarred stuff!)
– 1 tsp ground cumin (toasting it first makes all the difference)
– ½ tsp smoked paprika (for that subtle smokiness I adore)
– 1 (15 oz) can chickpeas, drained and rinsed (I give them a good pat dry to help them crisp up)
– 1 (14.5 oz) can diced tomatoes (no salt added, so I can control the seasoning)
– ¼ cup chopped fresh parsley (from my little windowsill herb garden)
– Salt and black pepper (I’m generous with both)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers.
2. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it!
4. Sprinkle in the cumin and smoked paprika, toasting for 30 seconds to deepen their flavors.
5. Tip: Toasting spices briefly unlocks their essential oils, making the sauce more aromatic.
6. Add the chickpeas and cook for 3–4 minutes, stirring, until they start to crisp slightly at the edges.
7. Pour in the diced tomatoes with their juices and bring to a gentle simmer.
8. Reduce heat to low, cover, and let the sauce simmer for 10 minutes to meld the flavors.
9. Meanwhile, bring the vegetable broth to a boil in a separate saucepan.
10. Tip: Using broth instead of water gives the couscous a richer, savory base.
11. Once boiling, remove the broth from heat and stir in the couscous and remaining 1 tablespoon of olive oil.
12. Cover the saucepan and let it sit for 5 minutes—no peeking!—until the couscous absorbs all the liquid.
13. Fluff the couscous with a fork to separate the grains and prevent clumping.
14. Tip: Fluffing right away ensures a light, fluffy texture instead of a dense block.
15. Season the tomato-chickpea sauce generously with salt and black pepper to your liking.
16. Stir the chopped parsley into the sauce just before serving to keep it bright and fresh.
17. To serve, divide the fluffy couscous among bowls and top generously with the spiced sauce.

Fluffy couscous soaks up that vibrant, spiced tomato sauce like a dream, while the chickpeas add a satisfying bite that makes this feel hearty enough for a main course. I love serving it with a dollop of Greek yogurt on the side for a cool contrast, or sometimes I’ll sprinkle on some toasted pine nuts for extra crunch—it’s endlessly adaptable!

Moroccan Couscous with Pistachios and Mint

Getting dinner on the table during busy weeknights used to stress me out until I discovered this Moroccan couscous recipe—it comes together in under 20 minutes and always makes me feel like I’ve created something special despite the rush. Growing up, my mom would make couscous on Fridays when she was too tired to cook anything complicated, and now I’ve put my own spin on her basic recipe with pistachios and fresh mint that I grow in my kitchen window.

Ingredients

– 1 cup couscous (I always keep the pearled kind in my pantry for quick meals)
– 1 ¼ cups boiling water (measured precisely—this ratio is crucial for perfect couscous)
– ½ cup shelled pistachios (I buy them pre-shelled to save time, but you can shell them yourself if you prefer)
– ¼ cup fresh mint leaves (from my little kitchen herb garden—the fragrance is incredible)
– 2 tablespoons extra virgin olive oil (my go-to for Mediterranean dishes)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– ½ teaspoon ground cumin (freshly ground if possible—the aroma difference is noticeable)

Instructions

1. Place 1 cup couscous in a medium heatproof bowl.
2. Pour 1 ¼ cups boiling water directly over the couscous.
3. Immediately cover the bowl tightly with plastic wrap and let it sit undisturbed for 10 minutes—this steaming method creates perfectly fluffy couscous every time.
4. While the couscous steams, roughly chop ½ cup shelled pistachios into small pieces.
5. Finely chop ¼ cup fresh mint leaves, reserving a few whole leaves for garnish if desired.
6. After 10 minutes, remove the plastic wrap from the couscous bowl.
7. Fluff the couscous thoroughly with a fork, breaking up any clumps.
8. Drizzle 2 tablespoons extra virgin olive oil over the fluffed couscous.
9. Add 1 teaspoon salt and ½ teaspoon ground cumin to the bowl.
10. Add the chopped pistachios and mint to the couscous mixture.
11. Toss everything together gently but thoroughly until all ingredients are evenly distributed—I find using two forks works better than a spoon for this.
12. Taste and adjust seasoning if needed before serving immediately.

A final fluff with the fork right before serving makes all the difference in texture, creating light, separate grains that carry the earthy cumin and bright mint beautifully. The pistachios add this wonderful crunch that contrasts with the soft couscous, and I love serving it alongside grilled chicken or stuffed into roasted bell peppers for a complete meal that always impresses guests.

Couscous with Roasted Red Pepper and Feta

Last week, when my CSA box arrived overflowing with vibrant red peppers, I knew exactly what to make—this Mediterranean-inspired couscous that’s become my go-to for busy weeknights. There’s something so satisfying about transforming simple ingredients into a dish that feels both nourishing and celebratory.

Ingredients

• 1 cup pearl couscous – I love the chewy texture of the pearled variety
• 2 large red bell peppers – fresh from my farmer’s market haul
• 1/2 cup crumbled feta cheese – I always buy the block and crumble it myself for better texture
• 3 tablespoons extra virgin olive oil – my good olive oil makes all the difference here
• 2 cloves garlic – minced, and I usually add an extra one because we’re garlic lovers
• 1/4 cup fresh parsley – chopped, from my little kitchen herb garden
• 1 tablespoon lemon juice – freshly squeezed, never bottled
• 1/2 teaspoon salt – I use fine sea salt for even distribution
• 1/4 teaspoon black pepper – freshly ground

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers into 1-inch wide strips, removing the seeds and membranes.
3. Toss the pepper strips with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
4. Arrange the peppers in a single layer on the prepared baking sheet.
5. Roast the peppers for 20-25 minutes until they’re tender and slightly charred around the edges.
6. While the peppers roast, bring 1 1/4 cups water to a boil in a medium saucepan.
7. Add the pearl couscous and remaining 1/4 teaspoon salt to the boiling water.
8. Reduce heat to low, cover the saucepan, and simmer for 8-10 minutes until the couscous has absorbed all the liquid.
9. Remove the couscous from heat and let it stand covered for 5 minutes – this resting time helps it achieve the perfect fluffy texture.
10. Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat.
11. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
12. Fluff the cooked couscous with a fork to separate the grains.
13. Chop the roasted peppers into bite-sized pieces.
14. Combine the fluffed couscous, chopped roasted peppers, garlic-infused oil, lemon juice, remaining 1/8 teaspoon black pepper, and chopped parsley in a large bowl.
15. Gently fold in the crumbled feta cheese, being careful not to overmix.

Versatile enough for any occasion, this couscous delivers a wonderful contrast between the creamy feta and the sweet, smoky peppers. I love serving it warm as a main dish with grilled chicken, or chilled the next day for lunch—the flavors only improve as they mingle overnight.

Summary

Perfectly versatile, these Moroccan couscous recipes bring authentic flavors to any table. Whether you’re hosting a dinner party or preparing a quick weeknight meal, there’s a dish here to delight every palate. We’d love to hear which recipes become your favorites—please share your thoughts in the comments below and pin your top picks to Pinterest for easy reference. Happy cooking!