Main Course · Dinner · African ·

Moroccan Quinoa Couscous with Figs and Harissa Vinaigrette

Name: Moroccan Quinoa Couscous with Figs and Harissa Vinaigrette
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup quinoa, rinsed and drained; 1 cup couscous; 2 cups vegetable broth; 1/2 cup dried figs, chopped; 1/4 cup almonds, sliced and toasted; 1/2 cup raisins; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon harissa paste; 1/2 teaspoon salt; 2 tablespoons fresh mint, chopped; 1/4 cup pomegranate seeds

This flavorful dish merges the heartiness of quinoa, the sweetness of figs, and a vibrant harissa vinaigrette, bringing a taste of the Moroccan landscape to your table.

4.9(62 reviews)

·By Ethan Brooks·November 9, 2025

Moroccan Quinoa Couscous with Figs and Harissa Vinaigrette — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Quinoa Couscous

For the Fig Mixture

For the Harissa Vinaigrette

For the Finish

Nutrition

Per serving

Calories: 355 kcal
Protein: 6.9 g
Carbs: 49.5 g
Fat: 15.8 g
Fiber: 5.6 g

Whole recipe

Total

Calories: 1420 kcal
Protein: 27.4 g
Carbs: 198.1 g
Fat: 63.1 g
Fiber: 22.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup quinoa rinsed and drained	222	8	39	3.5	5
1 cup couscous	176	6	36	0.3	2.2
2 cups vegetable broth	20	1	3	0	0
1/2 cup dried figs chopped	190	2	49	0.7	7.5
1/4 cup almonds sliced and toasted	206	7.5	7.4	18	4.3
1/2 cup raisins	217	2	57	0.2	3
3 tablespoons olive oil	357	0	0	40.5	0
1 tablespoon lemon juice	4	0.1	1	0	0.1
1 tablespoon harissa paste	9	0.2	1.4	0.7	0.4
1/2 teaspoon salt	0	0	0	0	0
2 tablespoons fresh mint chopped	1	0.1	0.3	0	0.2
1/4 cup pomegranate seeds	18	0.5	4	0.2	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Quinoa

1
Rinse the quinoa
Rinse the quinoa under cold water until the water runs clear.
Tip: Do not overcook the quinoa – it should retain a slight bite.
2
Bring broth to a boil
In a medium saucepan, bring the vegetable broth to a boil.
3
Cook the quinoa
Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until fully cooked.

Preparing the Fig Mixture

1
Combine dried fruits and nuts
In a small bowl, combine the chopped figs, toasted almonds, and raisins.
Tip: Toast the almonds lightly to enhance their natural flavors.
2
Toss the mixture
Toss until well mixed.
3
Let flavors integrate
Set aside to allow flavors to integrate.

How to Make Moroccan Quinoa Couscous with Figs and Harissa Vinaigrette

Total time: 1 h 33 min · Yields 4 servings

1
Cooking Couscous
In a large bowl, pour 1 cup of boiling water over the couscous, cover, and let sit for 5 minutes. Fluff with a fork.
2
Combining Mixtures
Gently fold the cooked quinoa, couscous, and fig mixture together using a large spoon.
3
Applying Vinaigrette
Whisk together all vinaigrette ingredients and drizzle over the quinoa mix. Toss thoroughly.