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Nutty Moroccan couscous recipe

Nutty Moroccan couscous recipe

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This nutty couscous recipe makes a delicious side dish for a rich tagine or to serve with spiced meats and veg. See method

  • Serves 6
  • 20mins to prepare
  • 450 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 300g couscous
  • 500ml vegetable stock
  • 4 tbsp olive oil
  • 60g flaked almonds, toasted
  • 60g pine nuts, toasted
  • 4 tsp harissa
  • 60g pistachios
  • 60g roasted chopped hazelnuts
  • 80g raisins

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    3g 15%
  • Sugars

    11g 12%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 37.7g Protein 9.4g Fibre 2g


  1. Place the couscous in a bowl. Pour over the hot stock and oil. Cover with clingfilm and stand for 10 mins. Put a large dry saucepan over a very low heat and add the flaked almonds and pine nuts. Stir constantly until they begin to colour, being careful not to let them burn.
  2. This should take about 8-10 mins. Fluff up the couscous with a fork, then thoroughly mix in the harissa, toasted nuts and the remaining ingredients. Season, then serve warm or allow to cool.

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