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Moroccan Couscous

Moroccan Couscous Recipe – A Comforting, Flavor-Packed Classic

Moroccan couscous is light, fluffy, and richly spiced with vegetables and chickpeas—an easy, nourishing North African classic you can make at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Moroccan
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Couscous
  • 2 cups couscous medium-grain
  • 2 cups vegetable broth hot
  • 1 tbsp olive oil for fluffing (optional but recommended)
Vegetable Stew
  • 3 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced into rounds
  • 1 zucchini sliced
  • 1 cup pumpkin or butternut squash cubed
  • 1 cup chickpeas canned, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • salt to taste
  • black pepper to taste
  • 1/4 cup raisins or golden sultanas
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh cilantro chopped
  • harissa for serving (optional)

Equipment

  • Large Pot or Dutch Oven
  • Large Bowl (for couscous)
  • Fork (for fluffing couscous)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add garlic, cumin, coriander, ginger, turmeric, cinnamon, and paprika. Stir for 30 seconds until fragrant.
  3. Add carrots, zucchini, and squash. Stir to coat the vegetables in the spices.
  4. Add chickpeas and 2 cups water or broth. Season with salt and pepper. Bring to a gentle simmer, cover, and cook 20–25 minutes until vegetables are tender.
  5. Meanwhile, place couscous in a large bowl. Pour hot vegetable broth over the couscous, cover, and let steam for 5 minutes.
  6. Fluff couscous with a fork. Drizzle with a little olive oil if desired to help keep the grains separate.
  7. Stir raisins into the stew during the last 5 minutes of cooking.
  8. To serve, mound couscous on a platter and spoon vegetables and broth over the top. Garnish with parsley and cilantro. Serve harissa on the side if using.

Notes

For a more traditional result, keep couscous and broth separate until serving so the grains stay fluffy. Feel free to swap vegetables based on what’s in season (turnips, sweet potato, cabbage, or eggplant all work well).