Moroccan Spiced Couscous

Moroccan Spiced Couscous

Food Styling and Photographs by Spencer Guy Photography #thegirlandguy

Inspired by the incredible Moroccan Table held by Inspired Food, Laura’s Mess and Feed Your Soul Perth, I set out on creating my very own taste of Morocco. This is a perfect salad to serve at a BBQ and it holds up very well for leftovers.


  • 2 cups uncooked instant couscous
  • 2 cups good quality vegetable or chicken stock
  • 1tbsp butter
  • good glug of olive oil
  • salt to taste
  • 1/2 cup dried apricots – finely chopped
  • 1/2 cup slivered almonds
  • 1/4 small red onion – finely diced
  • 3 tbsp honey
  • 3 tsp ground cumin
  • 3 tsp ground cinnamon
  • 1 tsp fresh ginger – grated
  • Juice of 1 lemon
  • Mint, parsley and yoghurt to garnish


Fill a large bowl with your instant couscous, chopped apricots, salt and butter.

In a small saucepan, bring your stock to boiling point and pour over your couscous. Cover the bowl with a large plate or chopping board and allow to cook for 5 minutes.

In the meantime, heat a small dry frying pan to hot and dry roast your almonds until they are golden and fragrant. Set aside.

Using the same pan (without the nuts), add your honey and allow to warm up until it turns runny. Do not let it bubble.

Once the couscous has finished cooking, gently use a fork to fluff up your couscous. You should be using a careful folding technique, being sure not to squash your couscous.

Add your cumin, cinnamon and ginger, and carefully fold through until combined. Add your lemon juice, honey and olive oil and again, carefully fold through until all grains are coated.

Finally add your baby leaves, almonds and onion. Fold until all is combined.

Taste your couscous and add elements that tickle your palate. I like to serve mine with extra lemon, nuts, yoghurt and herbs sprinkled ontop.

Can be served cold or warm.
Serves 8 as a side dish.
Delicious with: Moroccan Lamb Shashlik

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