Moroccan Couscous


I never really liked couscous as a kid. It always tasted really bland and just didn’t look as appetizing as rice or pasta. This couscous, however, tasted great and was super easy to make. It was spicy and sweet and made a good side for the Moroccan tagine I made today.

Moroccan Couscous
(Makes 4 Cups)
Printable Version


  • 1 tbsp butter
  • 1 tsp cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/2 tsp salt
  • 1 tsp Harissa
  • 1 1/2 cups couscous
  • 2 1/2-3 cups chicken stock or water
  • 1/2 cup raisins


  1. In a pot, melt the butter and add the spices and raisins. Cook for 1 minute.
  2. Add the chicken stock and bring to a boil.
  3. Add the couscous, and remove from the heat and let sit 5 minutes. Stir in the harissa and fluff with a fork.

2 Thoughts on “Moroccan Couscous

  1. Pingback: Moroccan Chicken Tagine with Preserved Lemon and Olives | The Partial Ingredients

  2. Pingback: Curried Orange Couscous | The Partial Ingredients

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