Moroccan-Spiced Couscous

Several years ago, I discovered couscous and loved it. Not only was it something that tasted good but it is so incredibly simple to make. Some weeknights after an exhausting day at work or a long, slow commute home, I just needed something quick to make and couscous was an easy decision.

With just a little effort to measure out or chop up a few ingredients, you can create a variety of flavor combinations, making it an easy side dish for everyday meals. I am in love with the beautiful bright golden yellow hue the turmeric gave this Moroccan-spiced couscous. And, even more, it made the perfect accompaniment to my harissa chicken legs – the recipe for this to come!

The options for couscous are endless and I look forward to trying more along the way. I came across this site which shares the origins of different spices, descriptions of the taste/aroma, common dishes they are used in, and what other spices or ingredients they pair well with. Great place to draw inspiration from.

What combos have you tried out? – I want to hear about them!

Moroccan-Spiced Couscous


  • 1 tablespoon olive oil
  • 3 cloves garlic, finely minced
  • 1 medium onion, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 cups chicken broth
  • 1 1/4 cup couscous, uncooked
  • 1 tablespoon fresh lemon juice


  • In a deep skillet, heat olive oil over medium-high heat. Add onions and garlic. Cook for 3 minutes or until fragrant.
  • Add spices and continue cooking for another 2 minutes.
  • Add broth and lemon juice stirring to combine. Bring to a boil.
  • Add couscous, stir and remove from heat.
  • Let sit, covered, for 5 minutes.
  • Fluff with a fork and enjoy!