Moroccan Spiced Couscous

Moroccan Spiced Couscous


35 people made this

Enjoy this easy, spicy side dish of couscous with chickpeas, lemon zest, and raisins.

Janet Mitchell

Serves: 4 

  • 1 cup chicken stock
  • 1 1/4 cups water
  • 3 teaspoons vegetable oil
  • 11/2 teaspoons grated lemon zest
  • 300g couscous
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 red, green, or yellow capsicum, cut into 2cm pieces
  • 2 zucchinis, halved lengthwise and cut into 2cm pieces
  • 1 cup raisins
  • salt
  • grated zest of one orange
  • 2 tins (800g total) chickpeas, drained and rinsed
  • 1/2 cup orange juice
  • 1 1/2 cups chicken stock
  • 3 tablespoons chopped fresh mint

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Bring the stock, 1 1/4 cups water, oil, lemon zest, cumin and a pinch of salt to the boil in a large saucepan. Add the couscous, return to the boil, then remove from the heat, cover and stand for 5 minutes.
  2. Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the capsicum, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and chickpeas.
  3. Pour in the chicken stock and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork and fold in chopped mint.

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Reviews (7)


Delicious. I reduced the recipe by 1/3, put half in the fridge and ate it as a tasty meal for one! - 27 Feb 2011


Made it vegetarian. Used veggie stock and used currants instead of raisins. - 03 May 2010


Used different ingredients. Substituted dried cranberries (craisins) for the raisins. Swapped the chickpeas out for a cup of toasted pine nuts. - 27 Feb 2011

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