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Close up overhead view of an oval serving dish with moroccan couscous

Sweet and Savory Moroccan Couscous


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  • Author: Vicky & Ruth
  • Total Time: 40 minutes
  • Yield: 9 cups 1x
  • Diet: Vegan

Description

This Sweet and Savory Moroccan Couscous is a festive recipe that will wow guests at a holiday table...and it’s also easy enough to make for Friday night dinner or Saturday lunch!


Ingredients

Units Scale

Ingredients for Moroccan Couscous

  • 1 1/2 cups couscous
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 3/4 cups boiling veggie broth, you may use water if you don't have broth

Ingredients for the caramelized onions

  • 3 tbsp extra virgin olive oil
  • 2 large Spanish onions, sliced
  • 1 cup raisins
  • 1 cup pitted prunes
  • 1/4 cup sliced raw almonds or whole almonds chopped

Ingredients For the Chickpeas

  • 1 15oz can chickpeas, drained and rinsed
  • 1/2 tsp black pepper
  • 1/2 tsp sweet paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 tbsp extra virgin olive oil

Garnish

  • Pomegranate seeds
  • Chopped parsley
  • Chopped cilantro

Instructions

  1. Boil broth or water
  2. Place the couscous in a large bowl add olive oil rub it with your hands. Add salt, cinnamon, ginger, coriander, and pepper and mix well. Add the boiling broth, cover the bowl and set it aside, and let it sit for 15 minutes. 
  3. Heat the olive oil in a large skillet. Sauté the onions over medium heat until golden brown ( 20-25 minutes). Set aside
  4. In the same skillet, cook the sliced almonds over medium-low heat for 2 minutes. Add the raisins and prunes and cook for 3-2 minutes or until the fruit starts to soften and the almonds start to turn golden. Set aside
  5. Combine the chickpeas, black pepper, paprika, turmeric, cumin, and salt in a medium bowl and toss well. Add the olive oil and toss again
  6. Using the same skillet, cook the chickpeas until they are well coated with the spices for about 2 minutes
  7. Fluff the couscous with a fork and arrange it on a serving dish. Arrange the onions, raisins, prunes, and almonds all around. Make a well in the middle of the couscous and place the chickpeas. Garnish with chopped parsley and pomegranate seeds
  • Prep Time: 10
  • Cook Time: 30
  • Category: Side
  • Method: Stovetop
  • Cuisine: Moroccan

Nutrition

  • Serving Size: 1 cup
  • Calories: 344
  • Sugar: 12.4
  • Sodium: 332
  • Fat: 9.5
  • Saturated Fat: 1.2
  • Unsaturated Fat: 8.3
  • Trans Fat: 0
  • Carbohydrates: 60.2
  • Fiber: 5.3
  • Protein: 8.3
  • Cholesterol: 0