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moroccan vegetable couscous

Moroccan Vegetable Cous Cous

  • Author: Rafael Gonzalez


A great side dish or salad that can be served warm or at room temperature. The longer it sits, the better the flavors meld together.



3 cups good chicken stock

Quality olive oil

1 1/2 teaspoons ground turmeric

1 1/2 teaspoons ground cinnamon

1 1/2 ground ginger

Kosher salt and freshly ground pepper

2 cups couscous

1 medium zucchini, 1/4” diced

2 carrots 1/4” diced

1/4 cup freshly squeezed lemon juice (usually 2 lemons)


  1. Place the chicken stock, 2 tbsp olive oil, turmeric, cinnamon, ginger, salt, and pepper in a large saucepan and bring to a boil.
  2. Off the heat, stir in the couscous, cover and set aside for 15 minutes.
  3. In a large bowl, combine the zucchini and carrots. Fluff the couscous with a fork and add it to the vegetables.
  4. Whisk together the lemon juice and ¼ cup of olive oil and pour it over the couscous. Serve warm or at room temperature. The flavors will meld the longer it sits.
  5. It’s a great accompaniment to the Confit of Chicken Thighs.