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!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat 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. 2Add 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. 3Once boiling, add couscous. Remove from heat, cover with a lid, and set a timer for 6 minutes.
4. 4After 6 minutes, fluff the couscous with a fork. Finely chop cilantro leaves and add to the couscous.