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.