Marrocean Couscous
A quick, vibrant couscous dish with fresh herbs, warm spices, and an optional chickpea boost. Perfect as a BBQ side or light summer meal.
Equipment
- Medium heatproof bowl, measuring cups and spoons, small mixing bowl, whisk or fork, cutting board, knife
Ingredients
For the Couscous
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Mix-Ins
- 1/2 cup canned chickpeas drained and rinsed (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1/4 cup finely chopped red bell pepper
- 2 tablespoons finely chopped red onion
Instructions
Step 1: Prepare the Couscous
- Place couscous in a medium bowl with olive oil and salt. Pour over boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork.
Step 2: Make the Dressing
- Whisk olive oil, lemon juice, cumin, paprika, and cinnamon until well blended.
Step 3: Combine the Ingredients
- Fluff couscous again, add chickpeas (if using), parsley, mint, bell pepper, and onion. Drizzle with dressing and toss gently.
Step 4: Let It Rest
- Let sit for 10 minutes before serving to allow flavors to meld. Serve warm, room temp, or chilled.
Notes
For extra flavor, use vegetable broth instead of water.
Customize with grilled veggies, dried fruit, or crumbled cheese.
Best served the same day, but improves after a few hours in the fridge.