Mediterranean African Side disheslunchdinnerDairy-freeNo added sugar

Moroccan Couscous

Name: Moroccan Couscous
Yield: 4 servings
Cuisine: Mediterranean, African
Ingredients: 1 box (10 ounces) quick-cooking couscous; 2 ¾ cups chicken broth; ¼ cup freshly-squeezed lemon juice; 2 tbsp hot pepper paste; 1 ½ tsp salt; 1 ½ tsp freshly-ground coriander; ¼ tsp freshly-ground cumin; Olive oil; 4 preserved lemon wedges; 2 bay leaves

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

293kcal · 15% of your day

Protein: 11 g · 9% of 120 g
Carbs: 60 g · 27% of 220 g
Fat: 1 g · 2% of 65 g

4 g
Fibre: 2 g
Sugar: 1459 mg
Sodium: 300 g
Serving size

Calculated from all 9 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 4 servings of about 302 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

1 box (10 ounces) quick-cooking couscous
2 ¾ cups chicken broth
¼ cup freshly-squeezed lemon juice
2 tbsp hot pepper paste
1 ½ tsp salt
1 ½ tsp freshly-ground coriander
¼ tsp freshly-ground cumin
Olive oil
4 preserved lemon wedges
2 bay leaves

Ingredients for 4 servings (1.2 kg) · the original recipe

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Method

1
Combine liquids in a bowl. Set aside.
2
Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.
Stovetop
3
Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.
Stovetop
4
Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.