How to Make Moroccan Couscous


Couscous is a staple food of North Africa made from the wheat kernel. It's versatile and simple to cook, and occupies a place on many dinner tables much in the way rice and pasta do. The flavorful ingredients in Moroccan couscous make it a delicious main dish that includes vegetables, protein and, of course, couscous.

Things You'll Need

  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 1 red, green, or yellow bell pepper, cut into 1-inch pieces
  • 2 zucchinis, halved lengthwise and cut into 3/4-inch pieces
  • Chicken or beef, cut into cubes
  • 1 cup orange juice
  • 1/2 cup golden raisins
  • 1 1/2 cups couscous
  • Place a large, heavy-bottomed pot over medium heat. Pour the spices into the pot and gently toast until fragrant, about two to three minutes.

  • Stir in the oil and onion, and cook until softened. Add the bell pepper and zucchini, and cook for five more minutes.

  • Toss in the meat and orange juice. Turn the heat to high and bring the ingredients to a boil until the meat is cooked. Stir in the raisins.

  • Once the mixture is boiling, stir in the couscous and remove from heat. Cover the pot and let stand for five minutes.

  • Before serving, fluff the couscous with a fork.

Tips & Warnings

  • couscous
  • traditional food
  • semolina
  • those who dont like to eat hot staff , it is better for them to leave it until it becomes cold a little

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