Moroccan couscous is a quick and tasty dish. It is great as a main dish or as a side dish with roasted pork or chicken. I like the deep roasted flavor of the Moroccan spiced eggplant and zucchini. The couscous has lots of flavors and textures. The carrots and raisins add a little sweetness. The olives give it a pop of acidity while the pine nuts bring some crunch. This dish doesn’t disappoint and is quick enough to whip up on a busy week night!
There is more than one type of Couscous
I use Israeli couscous, also called Grande couscous, in this dish as it is larger and has more texture than traditional couscous. Israeli couscous is a pearl shaped pasta that is typically toasted first and then cooked in vegetable or chicken broth until all the liquid is completely absorbed.
The Moroccan spice mix used in this recipe is a favorite spice mix in our house. The cumin is earthy, while the paprika is smoky, the cinnamon adds a warming note and there’s a touch of heat from the cayenne. We like to use it on vegetables, pork and chicken.
Our Moroccan Couscous inspiration
All the years living in Orlando, we had lots of theme parks right in our backyard. We could go for the day or pop in just for dinner. Restaurant Marrakesh at the Moroccan Pavilion at Disney’s Epcot Center was one of our favorite dinner spots. They actually had a variety of couscous dishes along with other Moroccan favorites.
Our Moroccan spice mix reminds us of the delicious flavors that were prevalent in this restaurant. The Moroccan Pavilion at Epcot Center is so well designed it felt like you were transported to Morocco for dinner, but we could still be home in less than 30 minutes.
Moroccan Couscous
4
servings10
minutes25
minutes35
minutesIngredients
1 medium eggplant
1 large zucchini
3/4 cup olive oil
1 1/2 tbsp Moroccan seasoning
1 tbsp olive oil
1 cup Israeli couscous
2 cups vegetable or chicken broth
1/4 cup carrot (about 1 small carrot)
1/4 cup raisins
1/2 tsp salt
1/3 cup green olives
1/4 cup pine nuts
2 tsp fresh cilantro
Directions
- Heat the oven to 450F. Cut the eggplant and zucchini into 1 1/2 inch cubes. Toss with 3/4 cup olive oil and the Moroccan seasoning on an aluminim foil lined baking sheet. Cook in the oven for 25-30 min until browned, turning half way through.
- Cut the carrot into 1/4 inch cubes.
- In a medium saucepan, heat 1 tbsp olive oil on high heat. Add the couscous and toast until lightly browned, stirring constantly. This will take about 2 to 3 minutes.
- Once the couscous is lightly browned, add the vegetable or chicken broth, carrots, raisins and salt. Bring to a boil.
- Once the couscous has come to a boil, cover it and turn it down to medium-low to simmer. Cook until all the liquid is absorbed, about 15 minutes.
- Meanwhile, chop the green olives up into 1/4 inch pieces and the cilantro finely. Toast the pine nuts in a small skillet over medium high heat until just slightly browned. Stir constantly. This will only take about 3 minutes. Be care; they burn easily.
- Once the couscous is finished cooking, remove from heat. Stir in the green olive and pine nuts.
- Transfer the couscous in a large serving bowl. Place the roasted eggplant and zucchini atop the couscous using a slotted spoon. Garnish with cilantro. Enjoy!
Super recipe!!! 5 Stars