Moroccan orange almond couscous

This recipe has an interesting blend of spices and flavors very characteristic of Moroccan cuisine.


1 t cinnamon (ground)
2 clove (whole)
1 pn turmeric
1 c couscous (dry instant type)
1⁄2 c raisin
1 onion (medium size, chopped)
1 bell pepper (green, roughly chopped)
1⁄2 t salt
1 pn pepper
1⁄2 c almond (almond slices, toasted)


  1. Bring to a boil orange juice, cinnamon, cloves, turmeric, and cayenne pepper in a pan on medium-high heat, stirring a couple of times to blend the flavors.
  2. When the liquid boils, add the couscous and raisins, stir then cover the pan and turn off the heat. Leave to stand for 5 minutes at least, a little more if necessary. The juice should have been absorbed.
  3. Heat olive oil in a pan for 1-2 minutes Add chopped onions and peppers. Cook for 3-4 minutes or until tender. Turn off the heat and let the vegetables cool down.
  4. Transfer couscous to a large serving bowl, mix in onions and peppers and sprinkle almond slices over. Serve.
Total time
30 minutes
Cooking time
Preparation time
4 servings


Couscous is widely used in Morocco and very versatile. It is flavored with many interesting spices and often colored yellow with the help of saffron and turmeric. Turmeric is added even when saffron is added.

If you don't have it, substitute turmeric with yellow coloring. The coloring is flavorless while turmeric adds its particular tang, so the substitution will change slightly the taste of the dish.

Traditional couscous is slowly cooked over a stew in Morocco. This kind of pasta is difficult to find in Western grocery stores. Pre-cooked instant couscous is the most likely find.

easy, steam
pasta, side dish
Moroccan food recipes
Food in Africa