Moroccan Spiced Couscous
This Moroccan spiced couscous is a quick and easy recipe that’s always fluffy and packed with flavor. Made with aromatic spices, chickpeas, almonds, and dried apricots, it’s the perfect side dish for Moroccan lemon chicken, slow-cooked lamb, Beef adobo, or salads. Ready in under 10 minutes and freezer-friendly for meal prep!
Ingrédients
- 100 grams couscous (Moroccan - note 1)
- 100 grams onion (yellow or white skin)
- 10 grams garlic (2 to 3 cloves crushed)
- 1 gram cumin (ground)
- 1 gram ginger(ground)
- 1 Pinch cinnamon (powder)
- 25 grams dried apricots (note 2)
- 30 grams almonds (whole roasted - note 3)
- 80 grams chickpeas (tinned)
- 10 grams olive oil (extra virgin)
- 150 grams chicken stock (or water)
- 6 grams cilantro
Préparation
- 1
Heat olive oil in a saucepan over medium heat. Add finely chopped onion and minced garlic. Season with salt and cook until soft and translucent.
- 2
Add drained tinned chickpeas, ground ginger, cinnamon, ground cumin, chopped almonds, chopped dried apricots, and chicken stock (or water). Season with a bit more salt, then bring to a boil.
- 3
Once boiling, add couscous. Remove from heat, cover with a lid, and set a timer for 6 minutes.
- 4
After 6 minutes, fluff the couscous with a fork. Finely chop cilantro leaves and add to the couscous.
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