This Moroccan couscous recipe comes out fluffy and delicious in under 5 minutes! There are a lot of couscous recipes out there and many different types of couscous, but I am going to share with you my favorite recipe. This delicious side dish is a staple in Moroccan cuisine and pairs perfectly with my Moroccan meatball recipe.
Jump to Recipe
Why You’ll Love This Recipe
Versatile
Instant couscous is sure to elevate your meal because of its versatility. You can create an explosion of flavors in every bite. The base can be dressed up with vegetables, fresh parsley or any type of fresh herbs, pine nuts, lemon juice, lemon zest, and more. Whether you are a vegan or a meat lover, you'll find this easy side dish to be a wholesome, filling dish. There are so many great recipes out there but I have added my favorite tips for the easiest and best couscous recipe.
Who knew couscous is a form of pasta?
This nutritious, plant based protein is a form of pasta that is a great source of iron, protein, and fiber.
Ingredients You’ll Need
- Vegan Butter - I love Miyokos cashew butter
- Vegan Chicken Broth
- Lemon Juice or Preserved Lemons - You can buy preserved lemons in middle eastern or kosher grocery stores
- Salt
- Black Pepper
- Chopped Parsley
- Moroccan Couscous
rice ingredients
How to make the Couscous
- Take a medium sauce pan and pour in the vegan chicken broth, vegan butter, salt, pepper and preserved lemons and place on the stove over medium-high heat. Bring to a boil.
- Pour in couscous, stir, remove from heat and immediately cover with lid. Let it rest 4 minutes.
- Add parsley fluff with a fork. It’s ready to serve.
How to serve your couscous
This couscous goes so well topped with our sweet Moroccan Meatballs. Topping your couscous with a vegetable soup that has yellow squash, cabbage and carrots is a great one dish meal.
Tips
- Use a ratio of 1 cup of dry couscous to 1.5 cups liquid.
- I love preserved lemons as a great alternative to lemon juice. I find a deeper flavor.
- To avoid the couscous from sticking, it is important to fluff it up with a fork.
Recipe Variations and substitutions
- For a sweet dish, my favorite couscous recipe includes adding chopped dates, apricots, and nuts.
- For a simple side dish that looks elegant can decorate the couscous with cinnamon and sliced almonds.
- There are many types of couscous to choose from such as giant couscous and whole wheat couscous. I encourage you to try as many as you can.
- Mediterranean couscous salad is so easy to make. You can add vegan feta, olives, chickpeas and red onions.
- Topping your couscous with a vegetable soup that has yellow squash, cabbage and carrots is a great one dish meal.
substitutions
- If you don't have vegetable broth, you can use water.
- You can use olive oil instead of vegan butter.
- You can omit or swap our the chopped parsley for any fresh herb.
- Feel free to play with additional spices.
Storage Tips
- Store the couscous in an airtight container in the fridge for up to 3 days.
- Couscous also freezes well if you want to make it in bulk. You can freeze this up to 1 month.
FAQs
No, couscous is made of semolina flour. It is not gluten-free.
Yes, couscous can be reheated in the microwave or on the stovetop with a little bit of water.
How to make the easiest and best couscous recipe
Ingredients
- 1 ½ cups vegan chicken broth
- 1 cup dry couscous
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegan butter
- 1 tablespoon preserved lemons (or 2 tablespoons lemon juice)
- 2 tablespoons chopped parsley
Instructions
- Take a medium sauce pan and pour in the vegan chicken broth, preserved lemons, and season with salt and black pepper. Place over medium-high heat and bring to a boil.
- Pour in couscous, stir, remove from heat and immediately cover with lid. Let it rest for 4 minutes.
- Melt the vegan butter in the microwave for 30 seconds.
- Add parsley and vegan butter, fluff with a fork and it's ready to serve.
Video
Notes
- Store the couscous in an airtight container in the fridge for up to 3 days.
- Couscous also freezes well if you want to make it in bulk. You can freeze this up to 1 month.
- Use a ratio of 1 cup of dry couscous to 1 ½ cups liquid.
- I love preserved lemons as a great alternative to lemon juice. I find a deeper flavor.
- To avoid the couscous from sticking, it is important to fluff it up with a fork.
What do you think? It is so easy to whip up this healthy and delicious Moroccan couscous recipe for your next dinner. Have fun and customize the recipe according to your liking. We would love to see your creations, please tag us on social at @eatbeautifullyco.
Leave a Reply