Moroccan Spiced Couscous

Ingredients

• 100 gMoroccan couscous
• 100 gyellow or white onion
• 10 g (2–3 cloves)garlic, crushed
• 1 gground cumin
• 1 gground ginger
• 1 pinchground cinnamon
• 25 gdried apricots
• 30 gwhole roasted almonds
• 80 gtinned chickpeas
• 10 gextra-virgin olive oil
• 150 gchicken stock or water
• 6 gcoriander
• to tastesalt

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and minced garlic, season with salt and cook until soft and translucent.

2. 2

   Add the flavourings

   Stir in the drained chickpeas, ground ginger, cinnamon, cumin, chopped almonds and chopped dried apricots. Pour in the chicken stock or water, add a little more salt and bring the mixture to a boil.

3. 3

   Steam the couscous

   When the liquid is boiling, add the couscous and take the pan off the heat. Cover with a lid and leave for 6 minutes.

4. 4

   Fluff and finish

   After 6 minutes, fluff the couscous with a fork. Finely chop the coriander leaves and stir them through.

What is Moroccan spiced couscous?

Couscous is a North African staple made from small granules of durum wheat semolina, and it is especially associated with the cuisines of the Maghreb. This quick side takes inspiration from Moroccan flavour combinations, pairing warming spices with dried fruit, nuts and pulses.

Sweet apricots and toasted almonds add contrast to the earthy chickpeas and fragrant spices. The couscous steams in the seasoned liquid off the heat, so the method is simple and keeps the grains light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 173 calories, 6g protein, 21g carbs, 6g fat.

The couscous supplies most of the carbohydrates, while olive oil and almonds contribute much of the fat; chickpeas and almonds also provide some protein. Pair a serving with vegetables and a protein-rich main to make a more balanced plate.

Build the aromatic base

Onion and garlic: cooking them gently in olive oil softens their sharpness and gives the dish a savoury foundation. Let the onion turn translucent before adding the other ingredients.

Ground spices: cumin, ginger and a pinch of cinnamon provide warmth without requiring a long cooking time. Stir them into the hot mixture so their aroma can bloom.

Balance the mix-ins

Chickpeas: drain them before adding so they contribute substance without diluting the stock. Their mild flavour sits comfortably alongside the spices.

Apricots and almonds: chop both into manageable pieces so they are distributed through the couscous. The apricots bring sweetness, while the roasted almonds provide a firmer, nutty bite.

Get fluffy couscous

Liquid ratio: the recipe uses 150 g of stock or water for 100 g of couscous. Bring the liquid to a boil before adding the couscous, then remove the pan from the heat and cover it.

Resting: leave the covered pan undisturbed for 6 minutes so the grains absorb the liquid. Fluff gently with a fork at the end to separate them without crushing them.

Finish with fresh coriander

Coriander: chop the leaves finely and fold them in after the couscous has steamed. Adding them at the end preserves their fresh, green flavour.

Seasoning: taste after fluffing and adjust the salt if needed. The stock can vary in saltiness, so the final taste is a better guide than adding a fixed amount.

How to serve it

Serve the couscous warm as a side for Moroccan lemon chicken or slow-cooked lamb, as suggested in the recipe description. It also pairs well with salads or other savoury mains.

For a simple plate, add a generous portion of vegetables alongside it. A squeeze of lemon at the table can bring extra brightness if you like.

Recipe notes & tips

• Drain the chickpeas well before adding them to the pan.
• Chop the apricots and almonds fairly small for an even mix in every serving.
• Bring the stock or water fully to a boil before adding the couscous.
• Keep the pan covered for the full 6-minute resting time.
• Use a fork to fluff the couscous gently rather than stirring it vigorously.
• Taste before adding extra salt, especially if using salted chicken stock.

Variations

• Use water: swap the chicken stock for water to make the dish vegetarian.
• Add lemon: finish with a little lemon juice for a brighter flavour.
• Try another nut: replace the almonds with chopped roasted pistachios.
• Change the fruit: use chopped dried dates instead of apricots.
• Add vegetables: stir in cooked, finely chopped vegetables before serving.

Common mistakes to avoid

• Adding couscous too early: wait until the liquid boils, then remove the pan from the heat.
• Lifting the lid: leave the couscous covered for the full 6 minutes so it can steam.
• Skipping the fluffing: separate the grains gently with a fork after resting.
• Using undrained chickpeas: drain them first to avoid adding excess liquid.
• Over-salting: taste the finished couscous before adding more, as stock may already be salty.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of water if the couscous seems dry; the recipe description also says it is suitable for freezing.

Frequently asked questions