I am about to share with you one of the easiest side dishes ever: Jeweled Moroccan Couscous! Pretty too, don’t you think?!
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What is Moroccan Couscous?
Basically it’s really tiny pieces of pasta. If you have ever tried any of my recipes featuring Israeli Couscous you know it’s more like pearls of pasta, Moroccan couscous on the other hand is tiny, and fluffy and can be seasoned or garnished with whatever you have on hand. For this recipe I use cranberries, chives and sliced almonds.
Even Easier to Cook Than Rice!
There are so many great things about couscous…it goes with just about anything, it’s pretty, somewhat underused (so it impresses people) but best of all it’s virtually no fail. Just sauté some shallots in a pot, add broth and bring to a boil, then add the couscous, cover and take off heat. No risk of over or undercooking. I love to serve it alongside these chicken skewers!
The Recipe:Jeweled Moroccan Couscous an Easy Side Dish!
What you need: I love this Moroccan Couscous and make it in this pot.
Couscous is a pasta from the Middle East. It is easy to prepare and makes a great side dish to any meat. And the best part is you can add whatever you have on hand! Raisins, cranberries, nuts, greens, mandarin oranges....whatever floats your boat. Couscous is almost impossible to mess up because you take it off heat and let it cook!
- 4 Tablespoons butter
- ½ cup chopped shallots or red onion
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 3 cups chicken stock
- 1 ½ cups Moroccan couscous
- Toasted almond slices, pine nuts, or walnuts,to taste
- 3 Tablespoons chives or parsley chopped
- Small handful dried cranberries currants, or raisins
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Melt butter in a large sauté pan on medium/high heat, add shallots, salt and pepper and cook, stirring for 3 minutes
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Add stock and bring to a boil.
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Remove from heat, add couscous, cover and let sit for 10 minutes
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Add nuts, parsley and currants etc...toss with a fork and add more sea salt or pepper if needed, eat!
What a perfect combination! This is one that everyone would love and the crunchy sweet combination is amazing!
Sounds like a great side dish!
I’ve never made Moroccan couscous!
It looks delicious + pretty too..
thanks Linda.. as always –> inspired!!!
I am shocked! I figured you had just because of all the herbs you can add;)
This was excellent—savory, moist, and easy. Used it to balance a load of roasted veggies. Subbed olive oil for half the butter and used dried cherries because I’m lucky enough to have a wonderful source. Leftovers should keep well in the fridge because it isn’t swimming in dressing as are some grain salads.
I am so glad you liked it! We do too:)
This looks so good I would like to know if this can be made the day before and served cold??
Thank you
Hi, great question. I prefer it made fresh but have reheated it for second day eating, but never served it cold. Unfortunately the pine nuts get soggy by the second day, so if you want to make in advance, I’d leave the pine nuts out and serve them after reheating.
Can this be made with Israeli pearl couscous? I am new to couscous, and that is the type I have.
Thank you
No. It would be cooked completely differently. But I do have a yummy recipe for pearl couscous here: https://www.theorganickitchen.org/fall-couscous-and-apple-salad/