Moroccan Spiced Couscous with Orange Infusion | Recipe

This Moroccan couscous recipe is aromatic, delicious and so very easy.  With the addition of Ras El Hanout (a Moroccan spice blend of cumin, cumin, ginger, pepper, and cinnamon), orange juice and dried fruit it's savory but also sweet.  Serve alongside our Moroccan Meatloaf for Moroccan inspired cuisine at home.


1 cup couscous
2 Tbs Olive Oil
1 medium onion diced small
4 cloves garlic chopped
1 Tbs Ras El Hanout Seasoning
1 tsp ground coriander
1 tsp ground cumin
2 Tbs Wozz North African Chermoula Sauce
Juice of 1/2 lemon
zest of 1 lemon
1/2 cup orange juice
1 cup chicken stock
2 Tbs chopped dried apricots
1/4 cup raisins
1/2 tsp salt
pinch of pepper
1 Tbs butter
a few sprigs of fresh mint chopped
1/4 cup slivered almonds toasted


In a saucepan on medium high heat, cook onions and garlic until translucent.  add spices, salt and pepper and cook until combined and it forms a bit of a paste.  1-2 minutes. stir in orange juice and chicken stock.  add raisins and dried apricots. continue to cook at medium heat for 2-3 minutes.  stir in lemon juice, Wozz! North African Chermoula and zest of lemon.  Add butter. Bring to the boil.  Stir in couscous.  Turn heat off.  Place cover on Saucepan and let sit for 5 minutes.  No peaking!!!  

Once finished, fluff with fork.  Plate up and garnish with fresh chopped mint and toasted almond slices.


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