Moroccan Lemon Couscous

extreme close up of grains of cooked couscous with some sultanas and green herbs

This easy Moroccan Lemon Couscous is bursting with flavour thanks to fresh herbs, lemon juice, warm spices, and sweet sultanas. It's the perfect quick side dish for grilled chicken, lamb, or fish—and it's ready in just 20 minutes! A great way to brighten up your weeknight meals or serve as part of a vibrant Middle Eastern-inspired spread.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Side

Cuisine Moroccan

Servings

Calories 227 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 onion finely chopped (Note 1)
3 cloves garlic minced
2¼ cups broth/stock (Note 2)
1 tablespoon lemon juice (Note 3)
½ teaspoon Moroccan seasoning (Note 4)
1 cup couscous
⅓ cup raisins/sultanas
¼ cup almond roughly chopped (Note 5)
1 tablespoon fresh parsley finely chopped (Note 6)
1 tablespoon fresh cilantro finely chopped (Note 6)
1 tablespoon lemon zest (Note 3)
salt to taste (will depend on your broth and spice blend

Instructions

Add the extra virgin olive oil to a saucepan (one that has a lid) and place over medium heat.
2 tablespoons extra virgin olive oil
Add the chopped onion and cook for 3 minutes, then add the minced garlic and cook for a further minute.
1 onion
3 cloves garlic
Pour in the broth, lemon juice, and Moroccan seasoning and bring to a boil.
2¼ cups broth/stock
1 tablespoon lemon juice
½ teaspoon Moroccan seasoning
Once boiling, remove from the heat and add the couscous. Give it a stir to combine, then put on the lid and let it sit untouched for 10 minutes.
1 cup couscous
After this time, remove the lid and use a rice paddle or silicone spatula to fluff the couscous.
Stir in the raisins/sultanas, chopped almonds, chopped herbs, and lemon zest (use the same paddle/spatula)
⅓ cup raisins/sultanas
¼ cup almond
1 tablespoon fresh parsley
1 tablespoon fresh cilantro
1 tablespoon lemon zest
Taste your couscous and add more lemon juice if needed, and extra salt if you think it needs it (this depends on your broth and your Moroccan seasoning)
salt

Notes

I use a regular brown onion, but you can use white, yellow, or red.
Vegetable or chicken broth/stock is great here. I go for low-sodium options.
You'll want the zest and some of the juice of a lemon. Always zest the lemon before you cut it, as it is almost impossible to zest a cut/squeezed lemon.
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.
Use whatever almonds you have or like. I usually have either whole natural almonds or sliced natural almonds.
Fresh herbs are the way to go here. Dried doesn't give you the same flavor. If you don't enjoy cilantro (also known as coriander leaf), you can leave it out and add extra parsley or mint.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

For more great recipes follow me on PinterestFollow @sprinklessprout