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Moroccan couscous piled on a plate

Moroccan Couscous

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Author: Nico Pallotta

For the couscous

  • 2 cups (350 grams) couscous
  • 2 cups (500 grams) 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

  • 1½ tablespoon extra virgin olive oil
  • 4 tablespoons slivered almonds
  • 2 tablespoons shelled pistachios chopped
  • 1 tablespoons pinenuts
  • 1 cup (130 grams) pitted dates chopped
  • ¾ cup (130 grams) dried apricots chopped
  • 2 tablespoons raisins
  • 1 teaspoon cinnamon + more to garnish
  • ½ teaspoon cumin

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 1½ tablespoon extra virgin olive oil in a skillet.
    Add 4 tablespoons slivered almonds and toast them for 2 minutes.
    Add 2 tablespoons shelled pistachios, ¾ cup dried apricots, 1 cup pitted dates (all chopped), 1 tablespoons pinenuts, 2 tablespoons raisins, 1 teaspoon cinnamon, and ½ 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
Nutrition information is an estimate for one serving of Moroccan couscous out of six servings.
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.
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