Moroccan Couscous
Moroccan couscous is an easy and delicious recipe that pairs well with any meal. Couscous is cooked with turmeric (affiliate link), dried apricots, currants and garnished with fresh mint. A simple but flavorful side dish.
Bursting with vibrant flavors yet so simple to prepare, Moroccan couscous is the perfect side dish for busy weeknights when you crave something both wholesome and satisfying.
Infused with aromatic spices and paired with an array of colorful additions, this couscous dish is not only a culinary adventure for adults but also a hit with the little ones, making family dinners a flavorful and enjoyable affair.
Dive into the heart of Moroccan cuisine with this easy-to-make recipe that promises to tantalize your palate and bring warmth to your table.
This couscous recipe is an excellent side dish to add to your weeknight meals. It is quick to make and really easy to prepare, leaving you with a really colorful side dish that has complex flavors without a lot of extra work.
How to make this couscous recipe
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
- First toast the almonds in a 325 degree oven for 5 minutes, just until the start to become golden brown and fragrant. Remove from the oven and transfer to a plate or bowl to cool. While this is toasting, you can also saute the shallot.
- In a medium sized saucepan, heat the olive oil over medium heat and saute the shallot until soft, stirring frequently,, about 5 minutes.
- Stir in the salt, pepper, and ground turmeric.
- Pour in the broth and turn up the heat to medium high.
- When the broth is simmering, add in the couscous, slice apricots, and currants.
- Cover with a lid, turn off the heat, and allow to sit for 5 minutes.
- Remove the lid, add in the orange zest, lemon juice and toasted almonds and stir with a fork to fluff the couscous.
- Garnish with freshly chopped mint.
Timing of this recipe
This recipe is a really quick and easy side dish. It will take you about 5 minutes to prep everything, 5 minutes to toast the almonds, 5 minutes to saute the shallot and 5 minutes to let the couscous sit. This recipe will be ready to eat in less than 20 minutes from start to finish.
Prepping ahead of time
This recipe is quick to prepare, but if you need to make it even quicker, here are some way you can prep ahead of time:
- Toast your almonds ahead of time.
- Slice the dried apricots and mince the shallot and store them in individual containers.
- Premeasure the spices
Storage Information
This recipe also stores really well and can be reheated with ease. If you make this ahead of time and store it for later, reserve the toasted almonds and fresh mint for when you are ready to serve it.
Store this couscous in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warmed through.
How to serve this to your family
This couscous is great when served as part of a Moroccan inspired meal. It is fantastic when served beside Chermoula chicken. It would also be delicious when served with za’atar chicken skewers.
How to make this kid friendly
This couscous is an excellent kid friendly side dish. It is colorful, packed with fun ingredients, and a flavorful but not overpowering recipe. If you kids need extra help to be interested in it, try the following tips for starting conversations around it and how your kids can help you cook it.
Dinner conversations with kids
How we talk about our food really impacts how we feel about it, which in turn has an effect on whether or not we want to eat it. To help turn conversations towards analyze an thinking about our meals, try these conversation starters:
- What colors do you see in this recipe?
- What else could we serve this couscous with to make a plate that has every color in the rainbow on it?
- What different textures can you identify in this couscous?
- What do you think the currents and apricots add to this recipe?
- The couscous gets its yellow color from the turmeric. What other recipes can you think of that we have tried with turmeric?
Read more about how to explore the sense of taste with your kids.
Kids in the kitchen: How your kids can help you cook
This recipe is a great one for kids to help make because it is simple but flavorful.
- Kids aged 1-3 can help you pick mint leaves off the stems and measure ingredients.
- Kids aged 4-6 can do everything above plus zest and juice the citrus, plus slice the mint and apricots .
- Kids aged 7-10+ can help you do everything above, plus help you toast the almonds and sautee the shallot..
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Other couscous recipes:
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Moroccan Couscous Recipe
Ingredients
- ⅔ cup slivered almonds
- 1 shallot minced
- 2 Tablespoons olive oil extra virgin
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ⅔ cup chicken broth
- 1 ½ cups couscous
- ⅓ cup dried apricots sliced into strips
- ¼ cup currants
- 2 Tablespoons lemon juice
- 1 teaspoon orange zest
- ¼ cup fresh mint chopped
Instructions
- Preheat the oven to 325 F.
- Line a rimmed baking sheet with parchment paper and put the sliced almonds on in a single layer.
- Toast the almonds for 5 minutes, just until the start to become golden brown and fragrant.
- Remove from the oven and transfer to a plate or bowl to cool. While this is toasting, you can also saute the shallot.
- In a medium sized saucepan, heat the olive oil over medium heat and saute the shallot until soft, stirring frequently,, about 5 minutes.
- Stir in the ground turmeric, salt, and pepper.
- Pour in the broth and turn up the heat to medium high.
- When the broth is simmering, add in the couscous, sliced apricots, and currants, stirring to combine.
- Cover the pan with a lid, turn off the heat, and allow to sit for 5 minutes.
- Remove the lid, add in the orange zest, lemon juice and toasted almonds and stir with a fork to fluff the couscous.
- Garnish with freshly chopped mint.
