moroccan couscous

I love couscous. It’s so versatile, super easy, quick and never boring like rice, so I find that I cook it a lot, using different variations and flavours; adding in nuts, dried fruit, veggies & herbs. 

I just made my Moroccan couscous as a side dish with my roast chicken tonight, so I thought I’d share the recipe while the chicken is scrumptuously roasting in the oven… 

I use San Remo Couscous because it takes about 10 mins total to come together. 


1 & 1/2 cups couscous
2 cups chicken or vegetable stock
2 tbs butter or margarine
1/4 cup each of shelled pistachios, walnuts, almonds & pinenuts
1/4 cup sultanas or dried cranberries
cup of finely chopped Italian parsley
1 tbs Moroccan spices (get the already mixed version from Masterfoods)
tsp lime zest 


The quickest version is to cook it in the microwave, although you can do it on the stove top also. 

– Place couscous, stock & butter in a microwave safe dish. Cook in the microwave, covered for 4 minutes, stirring with a fork twice during that time. Fluff with fork, add the Moroccan spices and allow to stand, covered for 5 minutes.
– In the meantime, combine all the nuts and roughly chop. Heat a fry pan and dry-roast the nuts until fragrant & lightly browned (usually 2-3 minutes). Add sultanas/cranberries during the last-minute. Put into a separate bowl or plate, to kill the cooking process and let cool.
– Once all the ingredients are cooled, combine (couscous, nuts/sultanas, parsley and lime zest) & serve! 
– Serves 4-6 people as a side dish

dry roasting nuts & saltanas
moroccan couscous

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