Aromatic Moroccan Spiced Couscous with Dried Apricots

A vibrant dish bursting with Moroccan flavors

This delightful couscous dish is infused with aromatic spices and sweet dried apricots, capturing the essence of Moroccan cuisine.

45 min
4
Intermediate

Ingredients

For the Spiced Couscous

1 cup couscous

1 ½ cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground coriander

For the Mix-ins

½ cup dried apricots — chopped

¼ cup slivered almonds

¼ cup cooked chickpeas

2 tablespoons fresh parsley — chopped

For the Seasoning

Salt — to taste

Freshly ground black pepper — to taste

Preparation

Preparing the Couscous

Boil Broth

Bring vegetable broth to a boil and remove from heat.

Add Spices and Oil

Add olive oil, cumin, cinnamon, and coriander. Stir well.

Toast the spices gently before adding for added depth.

Steep Couscous

Add couscous to the broth mixture, cover, and let it sit for 10 minutes until fully absorbed.

Ensure the couscous is not overcooked to prevent it from becoming mushy.

Preparing the Mix-ins

Chop Apricots

Chop dried apricots into small pieces.

Toast Almonds

Toast slivered almonds in a dry pan until golden brown.

Prepare Chickpeas

Rinse and drain chickpeas thoroughly.

Cooking Process

Combine Mix-ins

Stir chopped apricots, toasted almonds, chickpeas, and parsley into the fluffy couscous.

Fluff the couscous with a fork before adding mix-ins for better texture.

Season Dish

Adjust salt and pepper to taste, mixing well to ensure even distribution.

Plating & Serving

Aromatic Moroccan Spiced Couscous with Dried Apricots

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Plating

Fluff the couscous onto a serving platter, garnishing with fresh parsley for a vibrant presentation.

Sauce Pairings

Harissa

Side spice paste for a fiery kick.

Plain yogurt

For a cooling effect.

Garnishes & Accompaniments

Fresh parsleyLemon wedges

Perfect Sides

Grilled vegetables

Warm pita bread