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Moroccan Couscous Recipe

Moroccan Couscous

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Average Rating:

Total Reviews: 74

Showing 21-30 of 74

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  • on June 07, 2010

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    FABULOUS. IMO, while the currants can be ditched in favor of cranberries, DO NOT substitute the shallots! It makes the dish.

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  • on June 06, 2010

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    I was looking for regular cous cous at Trader Joes and found this Israeli (which is just pearl cous cous they've renamed it. It's larger pasta, than the smaller cous cous - wonderful flavor with this recipe. It took a little longer to set up, more like 20 minutes instead of the 10. Looked and tasted true ethnic. I also couldn't find currants, so I used PCC's black seedless grapes (raisins which were very plump and fresh. I served this with Foodnetworks Moroccan Salmon recipe. I live in Seattle, so went with the salmon instead of chicken. The white pearly cous cous with the black raisins and toasted pine nuts made this so beautiful! I love this recipe, everyone raved, this would be really good with chicken (as the others raved. My husband isn't a fan of cous cous & ate it all up. The flavor is perfect.

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  • on June 02, 2010

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    I tell all my friends that a recipe from Ina is foolproof and that you don't even have to try it out before company. Again, Ina, you didn't let me down. I served a big fillet of salmon, a hugh Greek salad and this Moroccan couscous. at a luncheon for 10. Absolutely delicious and so-o-o easy to make. This one went into my "I'll Definitely Use Again" box.

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  • on January 29, 2010

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    This was such a wonderful and flavorful dish, which was pretty easy to make. I had some friends over for lunch last Saturday and they really enjoyed the dish and asked for the recipe.

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  • on January 22, 2010

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    What can I say other than this has to be the most outstanding couscous I have ever eaten. The shallots with their sweet taste was complimented with the excellent earthiness of the toasted pine nuts. I was in a hurry, therefore I used store-bought low-sodium chicken broth, but believe me it did not take away from the awesome flavors. My boyfriend and I agree this is certainly a keeper!!

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  • on January 05, 2010

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    i made this last summer for a wedding rehearsal buffet dinner,
    i used toasted pine nuts and craisins. some of the guests were from india and loved it

    i also tried it with dried blueberries, apricots and toasted slivered almonds for a lunch buffet...different but very good.

    the dish works well with almost anything and it is practicallly fool proof and really healthy.

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  • on December 24, 2009

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    I love how easy and flavorful this recipe is. My only change was to briefly boil the carrots before mixing them in to soften them. I even got a non-curry lover to enjoy this dish. Thanks again Ina!

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  • on December 07, 2009

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    I tried the Moroccan Couscous recipe from her cookbook (butternut squash, carrots, zucchini and onions and it was absolutely tasteless. I usually love Ina's recipes but not this one. I added some olive oil and white wine vinegar but it didn't help very much.

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  • on November 15, 2009

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    Very flavorful, and so easy to make when you need something last-minute. This is the only way I make couscous. (And I use reduced-sodium canned/boxed chicken broth.

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  • on November 09, 2009

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    I've made this couscous so many times it only takes minutes for me to prepare it from memory. Everyone I've prepared it for is always skeptical about the addition of the currants to the couscous, but they're always happily surprised. It's their favorite part of the dish! This couscous is so much more dynamic and interesting than most. A strong addition to anyone's repertoire.

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