Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Moroccan Couscous

Prep Time: about 15 minutesMakes: 8 servings

Light and fluffy couscous with delicate spices, crisp pine nuts and sweet dried fruit.


  • 4 ½ cups chicken, beef, or vegetable stock, or water
  • 1 cinnamon stick
  • 5 cardamom pods
  • Salt and freshly ground black pepper to taste
  • 8 tbsp butter
  • 3 cups couscous
  • Minced fresh parsley or cilantro leaves for garnish
  • 1 cup pine nuts
  • ⅔ cup raisins or minced dried fruit such as apricots or figs
  • ⅔ cup hot water


  • In a small saucepan, warm the stock with the cinnamon, cardamom, salt, and pepper while you prepare the other ingredients.
  • Soak the rasins or other dried fruit in the hot water for at least 10 minutes.
  • Melt 2 tbsp butter in a small skillet on medium heat. Add the pine nuts and cook for about 5 minutes, stirring occasionally, until they brown lightly. Set aside.
  • Melt 4 tbsp butter in a medium saucepan on medium-low heat. Add the couscous and cook for about 1 minute, stirring, until it is coated with butter. Strain the stock or water and add all at once. Bring to a boil then turn the heat down to low. Cover and cook for 5 to 8 minutes until all the liquid is absorbed. Drain the raisins/ dried fruit and gently stir them in, along with the pine nuts and remaining butter. Fluff with a fork to break up any lumps. Garnish and serve.
Taken from: "Great Good Food," by J. Rosso