Moroccan Couscous

Moroccan Couscous

0:10 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

Delicious flavours as a side or a light lunch!


  • 1 onion halved, thinly sliced
  • 1 Tbs Meal Inspirations Moroccan blend
  • 1 Tbs Honey
  • 2 cups (300g) instant couscous
  • 2 cups (500ml) boiling water or stock or orange juice
  • ½ cup (100g) fresh or dried dates, pitted and roughly chopped
  • ½ cup (60g) Pistachio nuts
  • 2 cups (60g fresh coriander leaves
  • 30g Butter

Step 1

In the Sauté Pan, heat oil over medium heat.

Step 2

Add onion and cook, stirring occasionally, until dark golden brown (about 10 minutes).

Step 3

Add cumin, coriander, cinnamon, ginger, and honey and mix well.

Step 4

Remove from heat, add couscous and pour in boiling liquid. Stir well to combine.

Step 5

Cover couscous with lid and set aside for 5 minutes.

Step 6

Add dates, pistachios and coriander to couscous. Stir to combine.

Step 7

Tip couscous into a large bowl. Season with freshly ground black pepper.

Step 8

Melt butter and stir through couscous.

Step 9

Stir well to distribute all ingredients evenly.

Chef's Tips

If you dislike coriander, use mint or flat leaf parsley. Sultanas or raisins can replace the dates, and almonds could replace pistachio nuts. Olive oil can replace the butter.

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