Moroccan Couscous Recipe

I’m presenting my easy Moroccan Couscous with raisins and pine nuts, a fast, flavorful, versatile side for chicken or lamb that hides a tiny secret you’ll want to try.

I started making Moroccan Couscous years ago when I wanted a fast side that actually tasted like someone cared. The tiny grains puff up and golden raisins pop with little bursts of sweet, while toasted pine nuts give a smoky crunch that makes me keep snacking before dinner.

It looks simple but somehow fools people into thinking I spent all afternoon, and I like that trick. I usually wing it, add a little more of this or that, and sometimes mess it up, but more often it’s just bright, surprising and a touch elegant.

You’ll want to make it again.

Ingredients

• Fine couscous, mostly carbs with some protein and fiber, it soaks up flavors.
• Chicken or veg broth gives savory depth, adds sodium and a bit protein.
• Olive oil brings healthy fats, butter adds richness, use both sparingly.
• Cumin, cinnamon, turmeric give warm earthy sweet notes, some anti inflammatory perks.
• Golden raisins add sweet chew, natural sugars, fiber and tiny iron boost.
• I toast pine nuts for buttery crunch, healthy fats, protein and texture.
• Zest and juice add bright acid, vitamin C, cuts richness, makes lively.
• Parsley or cilantro add fresh green flavor, vitamins, mood lifting brightness.
• Honey or maple adds gentle sweetness, balances spice and lemon, optional.

Ingredient Quantities

• 1 1/2 cups (about 260 g) fine couscous
• 1 1/2 cups (360 ml) chicken or vegetable broth
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp turmeric (optional)
• 1/2 cup golden raisins (about 75 g)
• 1/3 cup pine nuts (about 50 g), toasted
• 1 small yellow onion, finely chopped
• 1 garlic clove, minced
• zest and juice of 1 lemon (about 2 tbsp juice)
• 2 tbsp chopped fresh parsley or cilantro
• 1 tbsp honey or maple syrup (optional)

How to Make this

1. Toast the pine nuts in a dry skillet over medium heat, stirring or shaking often until they smell nutty and are light golden, about 2 to 3 minutes; watch them closely cause they burn fast, then dump them into a small bowl to stop cooking.

2. In a medium saucepan heat the olive oil and butter over medium, add the finely chopped onion and a pinch of salt and sweat until soft and translucent about 5 minutes, then add the minced garlic and cook 30 seconds more.

3. Stir in the ground cumin, cinnamon, and optional turmeric, toast the spices with the onion for 20 to 30 seconds so they bloom, then pour in the chicken or vegetable broth and bring to a gentle boil.

4. Add the golden raisins to the simmering broth so they plump, and if you want a touch of sweetness stir in the tablespoon of honey or maple syrup now.

5. Remove the pot from the heat, stir in the 1 1/2 cups couscous and the teaspoon kosher salt and 1/4 teaspoon black pepper, cover the pot tightly and let sit undisturbed for 5 to 8 minutes while the couscous absorbs the liquid.

6. Uncover and fluff the couscous gently with a fork to separate the grains, dont mash it or youll get clumps, if it seems dry sprinkle a tablespoon or two of warm broth or a drizzle of olive oil.

7. Stir in the toasted pine nuts, lemon zest and about 2 tablespoons lemon juice, then fold in the chopped parsley or cilantro, taste and adjust salt pepper and lemon to your liking.

8. Transfer to a serving bowl and finish with an extra drizzle of olive oil or a pat of butter if you like, serve warm alongside roasted chicken or lamb, and enjoy the sweet nutty flavors.

Equipment Needed

1. Medium saucepan with a tight-fitting lid
2. Small dry skillet (for toasting pine nuts)
3. Wooden spoon or heatproof spatula
4. Measuring cups and spoons
5. Chef’s knife
6. Cutting board
7. Microplane or fine grater (for lemon zest)
8. Small bowl (to dump toasted pine nuts into)
9. Fork (to fluff the couscous)
10. Serving bowl or platter

FAQ

Moroccan Couscous Recipe Substitutions and Variations

• Couscous
  • Quinoa, rinsed first; use about 1 cup quinoa to 2 cups liquid, simmer 12 to 15 minutes, fluffy and a bit nuttier
  • Bulgur (fine or medium), same liquid ratio as couscous and cooks fast, great if you want a chewier texture
  • Pearl couscous (Israeli), larger grains, toast then simmer a bit longer with slightly more broth
  • Cauliflower rice, for a low carb option; sautee with oil until tender, no extra simmering needed
• Chicken or vegetable broth
  • Water plus a bouillon cube or paste, taste and adjust salt, works if you dont have broth
  • Low sodium stock, same use but better control of salt
  • Mushroom broth, for a deeper savory note, especially nice with herbs
  • Light coconut milk mixed with water, for a slightly creamier, exotic twist, use sparingly
• Pine nuts
  • Toasted slivered almonds, crunch similar and easier to find
  • Chopped pistachios, adds color and a buttery taste
  • Toasted sunflower seeds, nut free alternative thats still crunchy
  • Chopped walnuts, more rustic and earthy, toast first to bring out flavor
• Golden raisins
  • Chopped dried apricots, sweet and slightly tart, chop small
  • Dried cranberries, brighter tartness, good if you like contrast
  • Currants, classic in some north African recipes, smaller and tangy
  • Chopped dates, very sweet so reduce any added honey or syrup

Pro Tips

1) Toast the pine nuts till they’re just golden then dump them out onto a plate right away, they go from perfect to burned in seconds; a tiny pinch of salt while they’re still warm really brings out the flavor.

2) Bloom the spices in the hot oil for only a few breaths till fragrant, if they darken or smell acrid you’ve overcooked them, and if your ground spices clump add a splash of warm broth first to loosen them.

3) Plump the raisins ahead of time in warm lemony water or a splash of orange juice for 10 minutes if you can, they wont just rehydrate better, theyll pick up extra brightness.

4) When the couscous rests, resist stirring hard, just fluff gently with a fork and if it feels tight add 1 to 2 tablespoons warm broth or a drizzle of oil, finish with lemon and a pat of butter or oil to make it silky.