Moroccan Couscous

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moroccan couscous seasoning vegetable victoria gourmet recipe

I love this couscous - it is perfect as an entree or a side to any protein, any time of the year. The tartness of the currants, pop of the pomegranate seeds and the woodsy flavor of the pinenuts provide texture and crunch to balance the dish. 



2.5 Tablespoons Moroccan Seasoning
2 tablespoons butter
3/4 cup shallots, chopped
2 cups vegetable stock
1 1/2 cups couscous
1/2 cup pine nuts, lightly toasted
1/3 cup currants
1/3 cup pomegranate seeds
1/4 cup cilantro, finley chopped
Salt to taste

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
10 minutes
Resting Time: 
10 minutes
Total Time: 
25 minutes
Serving size: 


1. In a large saucepan over medium high heat, add the butter, shallots and Moroccan seasoning. Cook for 3-4 mintues or until transulucent.
2. Add in the stock and bring to a boil. Once boiling add in the couscous, cover and remove from heat. Let the couscous sit for 10 minutes.
3. With a fork fluff and add the pine nuts, currants, pomegranate seeds and cilantro. Serve warm.


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Recipe Tip:
There are a million variations for this recipe...sautéed zucchini, diced red pepper, braised carrots, fried shallots...