I’m sure I’ve said this before: I love couscous so much I could totally make a meal of it. Like, give me a plate of plain old couscous for dinner, and I’d be a happy camper! But there are better ways. Couscous is good on it’s own, but it’s so much better when you jazz it up with veggies and spices. This Moroccan couscous is my absolute favorite way to do that. It’s loaded with flavor, pretty easy to make, and comes together on one pot. It’s also so versatile! While I personally like this dish best as a main, it would also work great as a side to pair up with something like my Moroccan vegetable tagine or balsamic tofu steaks. Tip: This is a mild dish. If you’d like to add some heat, include a bit of cayenne pepper or harissa paste.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Divide the couscous among plates or bowls and dig in while it’s hot!
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