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Moroccan Couscous
Fluffy buttered couscous topped with slow-cooked vegetables in a saffron broth — a Moroccan Friday tradition.
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15 minPrep🔥
50 minCook🍽️
5Serves📊
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Ingredients
- 2 cups couscous
- 3 tbsp butter or oil
- For broth: 2 carrots, 1 turnip, 2 courgettes, 1/2 cabbage, all chunked, 1 onion, 1 tsp ground ginger, 1 tsp cumin, pinch saffron, 1 cinnamon stick, 1 can chickpeas, 1 litre stock
Instructions
- Soften the onion, then add the spices and root vegetables; pour in the stock.
- Simmer for 25 minutes, then add the softer vegetables and chickpeas; cook another 15 minutes.
- Soak the couscous in equal hot stock for 5 minutes; fluff with a fork and stir in butter.
- Pile the couscous on a platter and arrange the vegetables on top.
- Spoon over plenty of broth.
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Tara’s tips
- Use a fork to fluff so the couscous stays light.
- Serve the extra broth separately for guests to add.
Serving suggestions
- Traditionally a Friday family lunch.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Add meat?
Lamb or chicken simmered in the broth from the start is traditional.
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