Moroccan couscous is a flavor-packed centerpiece that combines delicious sweet and savory flavors embedded in Moroccan traditions.

I highly recommend serving it with tagine, zaalouk, or chickpea stew.

Moroccan couscous with hand and a golden spoon

Dietary Note: this recipe is suitable for a vegetarian and vegan diet. Not suitable for a gluten-free diet.

Couscous is a staple dish in North African countries, from Morocco to Lybia.

We make it a centerpiece of our table and serve it wish other Moroccan dishes such as Moroccan carrot salad, chermoula, tagine, and hummus.

Couscous made with small steamed granules of semolina, the same ingredient used to make dry Italian pasta.

For convenience, most Western supermarkets sell pre-cooked and dried Moroccan couscous, which means that making it at home is a matter of minutes. It’s a great alternative to pasta or rice.

Moroccan couscous with nuts and dried fruit on a plate

In Morocco they eat couscous like we would eat bread or pasta. It has a neutral flavor that lends itself well to various toppings and sauces.

Here, we’ll show you how to make a simple and authentic Moroccan couscous recipe that combines sweet, sour, savory, and aromatic flavors from spices, dried fruits, and nuts.

You can serve this as an appetizer, side dish, and even as a main. It’s excellent for meal prep as it keeps well for days.

Ingredients & Substitutions

Moroccan couscous ingredients

Quantities are in the recipe box at the bottom of the page.

Couscous

By couscous we mean Moroccan couscous, not Israeli couscous.

Moroccan couscous looks like small granules of sand, whereas Israeli couscous looks more like tiny pearls of pasta.

You’ll find Moroccan couscous in most if not all, western supermarkets.

They sell it pre-steamed and dried, meaning you only have to rehydrate it with hot water or vegetable broth, and it’s ready to eat.

Dried Fruits

We recommend: Dates, Dried apricots, and Raisins.

Nuts

You can pick and mix your favorites.

We recommend: Pistachios: best if not salted. Almonds: best if slivered or shaved and pinenuts.

Spices

We recommend:

  • Cinnamon
  • Cumin: ground.
  • Saffron or turmeric: optional, to color the couscous with a vibrant yellow hue.
  • Salt: best if sea salt or kosher salt.

Fresh herbs and lemon juice

Use fresh flat-leaf or Italian parsley.

Substitute fresh coriander (cilantro) or fresh mint for parsley.

Optionally you can squeeze some fresh lemon juice on the couscous before eating.

Moroccan couscous served with yogurt and Moroccan carrot salad

How to make Moroccan couscous

US cups + grams measurements in the recipe box at the bottom of the page.

Rehydrate the couscous

Boil the water or vegetable broth in a kettle or a small pot on the stove.

Add the saffron powder (or turmeric powder) and salt to a large mixing bowl and dissolve them with 2 tablespoons of boiling water.

saffron and salt dissolved in hot water

Add the couscous and pour in the remaining boiling water/broth.

Stir with a fork and make sure to submerge the couscous in water. Set aside for 10 minutes.

Moroccan couscous soaking in water

Now, rake the couscous with a fork to separate its grains and fluff it up.

raking the couscous with a fork to fluff it up

Add fresh parsley and extra virgin olive oil and toss until well combined, then taste and adjust for salt.

Tip: traditionally, couscous is tossed by hand so you can easily feel and separate the grains. However, you can also do it with a spoon.

tossing the couscous with parsley and olive oil

Prepare the nuts and dried fruits.

While the couscous rehydrates, chop the dates, dried apricots, and shelled pistachios into small pieces

Tip: remove the pit from the dates if there’s any.

chopped dried apricot and dates on a cutting board

Heat the olive oil in a skillet. Add the slivered almonds and toast them on medium-low heat for 2 minutes.

Add chopped pistachios, pinenuts, apricots, dates, cumin, and cinnamon, and toast for 2 more minutes.

dried fruits and nuts frying in a black skillet

Set three tablespoons of the mix aside. Add the rest to the bowl with the couscous and toss until well combined.

Tip: reheat the couscous in a microwave for 1 minute if it gets cold.

yellow couscous with dried fruits and almonds in a glass bowl with a hand

Serving suggestions

Pile the Moroccan couscous on a plate and sprinkle with a few pinches of cinnamon. You can do this in stripes, as shown in the picture below.

Top with the reserved fruits and nuts mix and serve in the center of the table.

Tip: traditionally, powdered sugar is added on top, alternating a stripe of cinnamon with one of powdered sugar. We don’t do this, as we think the dish is sweet enough from the dried fruit.

Moroccan couscous with nuts and dried fruit on a plate

Moroccan couscous as an appetizer

You can eat Moroccan couscous as an appetizer, something like a mezze platter or tapas.

Put the couscous at the center of the table and serve spreads, dips, veggies, and sauces to go with it.

Moroccan couscous with roasted carrots and feta on top

Questions

What is Moroccan couscous made of?

Couscous is made with durum wheat semolina flour. That’s the same ingredient used to make Italian dry pasta. The semolina is rolled into tiny balls and steamed.

Most Western supermarkets sell Moroccan couscous pre-steamed and dried for convenience. You only have to rehydrate it with boiling water or vegetable broth for 10 minutes, and it’s ready to eat.

What is the difference between Israeli couscous and Moroccan couscous?

Israeli couscous is a modern industrial product developed in the 1950s by the Israeli Osem food company in response to a rice shortage in the country.

Israeli couscous is made with wheat flour and is shaped into tiny pearls. Due to its shape, it is sometimes known as pearl couscous.

Moroccan couscous is a traditional Moroccan food on the UNESCO Intangible Cultural Heritage List thanks to its unique handmade production process. Moroccan couscous is made of semolina and shaped into tiny granules.

What is couscous eaten with?

Moroccan couscous is traditionally piled on a plate and topped with meat, fish, or vegetable stews and served with fresh herbs, nuts, and dried fruit.

Storage & Make Ahead

Make Ahead: Moroccan couscous is an excellent recipe for meal prep as it stores well for days.

Refrigerator: keep leftovers in the fridge in an airtight container for 4 days.

Freezer: we don’t recommend freezing it.

Reheat: you can serve it refrigerated, at room temperature, or warm it in a microwave for 1 minute.

Moroccan couscous with dried fruits and slivered almonds

More Moroccan-inspired recipes

Moroccan couscous piled on a plate

Moroccan Couscous

5 from 2 votes
Moroccan couscous is a flavor-packed centerpiece that combines delicious sweet and savory flavors embedded in Moroccan traditions.
With a single bite, youโ€™ll taste the essence of North African cuisine: aromatic spices, crunchy nuts, and sweet dried fruits softened by fluffy couscous grains.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Course: Appetizer, Main Course, Side dish
Cuisine: Moroccan

Ingredients 

For the couscous

  • 2 cups couscous
  • 2 cups water boiling, or vegetable broth
  • 1 teaspoon salt
  • 2 pinches saffron or turmeric (optional, for color)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons flat-leaf parsley or cilantro

For the dried fruit & nuts mix

  • 1ยฝ tablespoon extra virgin olive oil
  • 4 tablespoons slivered almonds
  • 2 tablespoons shelled pistachios chopped
  • 1 tablespoons pinenuts
  • 1 cup pitted dates chopped
  • ยพ cup dried apricots chopped
  • 2 tablespoons raisins
  • 1 teaspoon cinnamon + more to garnish
  • ยฝ teaspoon cumin

Instructions 

Prepare the couscous

  • Boil 2 cups water or broth.
    Add 1 teaspoon salt and 2 pinches saffron (or turmeric) to a large mixing bowl and dissolve them with 2 tablespoons of boiling water.
    saffron and salt dissolved in hot water
  • Add 2 cups couscous and pour in the remaining boiling water.
    Stir and set aside for 10 minutes.
    Moroccan couscous soaking in water
  • Rake the couscous with a fork to separate its grains and fluff it up.
    raking the couscous with a fork to fluff it up
  • Stir in 2 tablespoons flat-leaf parsley and 2 tablespoons extra virgin olive oil.
    tossing the couscous with olive oil and parsley

Make the dried fruit and nut mix

  • Heat 1ยฝ tablespoon extra virgin olive oil in a skillet.
    Add 4 tablespoons slivered almonds and toast them for 2 minutes.
    Add 2 tablespoons shelled pistachios, ยพ cup dried apricots, 1 cup pitted dates (all chopped), 1 tablespoons pinenuts, 2 tablespoons raisins, 1 teaspoon cinnamon, and ยฝ teaspoon cumin, and toast for 2 more minutes.
    dried fruits and nuts frying in a black skillet
  • Set 3 tablespoons of the mix aside.
    Add the rest to the bowl with the couscous and toss until well combined.
    yellow couscous with dried fruits and almonds in a glass bowl with a hand
  • Pile couscous on a plate and sprinkle with a few pinches of cinnamon. This is usually done in stripes, as shown in the picture below.
    Top with the reserved fruits and nuts mix and serve in the center of the table.
    Moroccan couscous with nuts and dried fruit on a plate
  • For more serving ideas check out our serving suggestions chapter.
    Moroccan couscous with roasted carrots and feta on top

Video

Moroccan Inspired Couscous (20 mins)

Notes

Nutrition information is an estimate for one serving of Moroccan couscous out of six servings.
STORAGE & MAKE AHEAD
Make Ahead:ย Moroccan couscous is an excellent recipe for meal prep as it stores well for days.
Refrigerator:ย keep leftovers in the fridge in an airtight container for 4 days.
Freezer:ย we donโ€™t recommend freezing it.
Reheat:ย you can serve it refrigerated, at room temperature, or warm it in a microwave for 1 minute.
ALSO ON THIS PAGE
ย 

Nutrition

Calories: 460kcal, Carbohydrates: 80g, Protein: 10g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 585mg, Dietary Fiber: 7g, Sugar: 28g, Vitamin A: 906IU, Vitamin B6: 0.2mg, Vitamin C: 3mg, Vitamin E: 3mg, Vitamin K: 29ยตg, Calcium: 56mg, Folate: 24ยตg, Iron: 2mg, Manganese: 1mg, Magnesium: 62mg, Zinc: 1mg
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5 from 2 votes (2 ratings without comment)

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