Moroccan Couscous

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Add shelled pistachios to the salad for a crunchy dash of color.

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Side Dish


3/4 c. couscous

1/4 tsp. salt

1 c. water, boiled

1/2 c. olive oil

2 Tbsp. lemon juice

1/2 Tbsp. ground cumin, toasted

2 Tbsp. green olives, sliced

2 Tbsp. dried apricots, diced

2 Tbsp. dried currants

2 Tbsp. red bell pepper, cut into small dice

1 Tbsp. fresh parsley, finely chopped

1/4 c. slivered almonds

salt and freshly ground pepper


Place couscous and salt in a large bowl.  Pour cup of boiling water over the couscous.  Cover the bowl with plastic wrap and allow to steep for 10 minutes. 

Unwrap and fluff with a fork. 

In a small bowl, whisk together the olive oil, lemon juice and ground cumin.  Combine with the couscous. 

Add the olives, apricots, currants, red pepper and parsley and stir to combine.  Season to taste with salt and pepper. 

Garnish with almonds.