Moroccan Couscous



Serving size

1/2 cup

This recipe may be multiplied and keeps well. Serve warm or cold.

Moroccan Couscous


2 tsp. Olive oil
1 Medium Shallots, raw (peeled and minced)
3 clove Garlic, raw (minced)
3 cups No salt added vegetable stock
1 1/2 cup Couscous, dry
1/4 tsp. Salt
1 to taste Black pepper
1/4 cup Pine nuts (toasted)(or other nut of choice)
1/4 cup (not packed) Raisins
3 Tbsp. Fresh parsley (finely chopped)
1 large Green onions (thinly sliced)


Preheat a pot over medium-high heat. Add the olive oil and shallots. Sauté the shallots in the pot for 2-3 minutes until fragrant. Add the garlic and sauté for an additional minute.

Add the vegetable broth. Bring the broth to a boil then add the Moroccan couscous. Immediately remove the pot from heat and cover. Let the pot sit for 10 minutes.

***If you are using Israeli couscous: Add vegetable broth and bring to a boil. Stir in Israeli couscous. Simmer for 7 minutes, then turn off the heat, cover, and let sit for 7 minutes.

Remove the lid and use a fork to fluff the couscous. Once fluffed, transfer the couscous on to a sheet pan and let it cool, approximately 5 minutes.

Place the cooled couscous in a mixing bowl and toss with salt, pepper, nuts, raisins, parsley, and green onion. Serve warm or cold.

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free couscous in this dish.


This is a low sodium recipe.

Recipe Notes

Couscous is made from semolina and is a traditional Berber dish. It is usually served with stew or Moroccan seasoned meat or vegetables. You can also use Israeli couscous, which is much larger and often called “pearl” couscous.