Moroccan Cous Cous

Posted by in 4th of July, Cooking, Easter, Lunch/Dinner, Sides | 0 comments













Hello & Happy Tuesday!!






First off, I’d like to say, I’m not a grain person. I don’t really crave them or incorporate them as a side dish with my meals, but there is something about couscous that I just instantly fell in love with.. 


I had explored working with couscous in my first undergraduate cooking class at NYU, and since I was new in the kitchen, it of course seemed a lot more complex at that time. 


Fast forward to today, this recipe is still just as amazing as it was the first time I tried it, and even more effortless than I remember. 




What I love most about this recipe is of course it’s effortlessnes, the fact that its both sweet and savory has great presence, and offers a variety of textures!




If you’re looking for a grain dish that’s colorful, fruit forward, and doesn’t disappoint.. 


You have to try this recipe for my classic Moroccan Couscous 








Why this recipe rocks: 





Lots of flavor

Fruit forward



Great for spring and summer 






















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Yields 4-6 cups

Classic Couscous

20 minPrep Time

5 minCook Time

25 minTotal Time

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  • 2 cups Couscous
  • 1/2 cup Dried Apricots (chopped)
  • 2-3 tsp Ras el hanout (seasoning)
  • 1 cup raw unsalted Cashews
  • 2 tsp Orange blossom water
  • 1 sprig fresh mint
  • 1 sprig fresh cilantro
  • 1/2 cup radish (sliced)
  • 1/2 yellow onion
  • Olive oil to apply to cous cous and to cook onion


  1. Take the prewashed cous cous and lay it on top of a baking sheet. Take olive oil in your hands and break up all the clumps, let it sit for about 5 minutes. Slice radish, apricots, onion and set aside.
  2. Fill a pot with 2 cups of water, olive oil and sea salt and bring it to a boil. Once boiling add in the cous cous gradually while sitting and place a lid on top partially covering it. Remove from heat and let steam for 5 minutes.
  3. In a separate pan heat diced onion and olive oil over medium heat and cook until clear and fragrant (5 minutes) add the Ras El Hanout and continue to stir. Once cooked place in a large bowl to combine with the sliced radish and dried apricot. Toast cashews in the oven on 350 for 5-7 minutes.
  4. Add in the toasted cashews, mint, and cilantro and drizzle in the blossom water. toss to combine while adding more Ras el Hanout as desired.






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