Moroccan Lemon Couscous

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Onion: I use a regular brown onion, but you can use white, yellow, or red.

Garlic: The recipe states 3 garlic cloves, but you know my mantra! Measure garlic with your heart.

Broth/stock: Vegetable or chicken broth/stock is great here. I go for low-sodium options. 

Lemon: You'll want the zest and some of the juice. Always zest the lemon before you cut it, as it is almost impossible to zest a cut/squeezed lemon.

Raisins/Sultanas: I use regular sultanas, but golden ones would be wonderful.

Almonds: Use whatever almonds you have or like. I usually have either whole natural almonds or sliced natural almonds.  

Parsley: Fresh is the way to go here. Dried doesn't give you the same flavor.

Cilantro: If you don't enjoy cilantro (also known as coriander leaf), you can leave it out.

Moroccan seasoning: I use my homemade version, but you can use a store-bought version. Just be careful with the salt if you use a store-bought version. You can get my Moroccan Spice Blend recipe here.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• When cooking the onion, use a pan that has a lid.
• You want to soften the onion without coloring it. This adds a nice sweetness to the dish.
• Once you add the garlic, be ready with the broth/stock as you don't want the garlic to color.
• Zest the lemon before you cut and juice it. You'll need all the zest and 1-2 tablespoons of the juice.
• Remove the pan from the heat before you add the couscous. Stir it and then add a lid. Don't touch it for 10 minutes.
• Once the couscous has had its time, gently fluff it up with a rice paddle or silicone spatula.
• After you have added the sultanas, almonds, zest, and herbs, give the couscous a taste. You may need extra salt. (It depends on your broth/stock and Moroccan seasoning.

Why You'll Love This Moroccan Seasoning

• It is quick and easy to make.
• It is easy to adapt to suit our family and what you have in your pantry cabinets.
• It is delicious warm or at room temperature, so it is great for dinners, potlucks, picnics, or meal prep.

Recipe Adaptations

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• If you don't have raisins/sultanas, chopped dried apricots, cranberries, or currants work beautifully. 
• Swap the almonds for pine nuts, pistachios, or even toasted sunflower seeds if you need a nut-free version.
• If you can't stand cilantro, then you can double up on the parsley or toss in some fresh mint instead. You can also add chopped green onion or chives for a bit more bite.
• To make the couscous more substantial, stir through some roasted zucchini, capsicum, or eggplant. Or add a handful of baby spinach or rocket just before serving-it'll wilt slightly and add a fresh touch.
• Instead of serving this as a side, you can make it more of a main meal by adding a can of chickpeas to boost the protein, or top it with grilled chicken, lamb, salmon, or even hard-boiled eggs. A little crumbled feta or a dollop of Greek yogurt is also a tasty way to make it more filling. It is also delicious with some grilled halloumi (I know that is mixing continents and food cultures, but it tastes great!)

Serving Suggestions

What to eat with Moroccan Couscous

This couscous is excellent with grilled or roasted meats! We will often have it with a grilled butterflied leg of lamb or some lamb porterhouse chops. 

It also makes a delicious side if we are having a simple roast chicken, especially if I make a creamy yoghurt dressing to go alongside.

I have shared Moroccan Chicken Breasts and Moroccan Salmon. Both are perfect with this couscous and a side of Moroccan Tomato Salad.

What to drink with Moroccan Couscous

If you're serving it as a side to chicken or seafood, a crisp white wine like a Sauvignon Blanc, Vermentino (my fav!), or Albariño works beautifully. These wines have enough acidity to match the lemon and herbs, and they won't overpower the subtle spices. It is also delicious with a chilled rosé.

For a red, choose something light and fruity like a Grenache, Pinot Noir, or a chilled Beaujolais-especially if the dish is served alongside grilled lamb or roasted vegetables.

If you don't consume alcohol, then a mint iced tea would also complement the Moroccan flavours nicely.