Couscous is a staple that I believe should be in every pantry. The health benefits are higher than white rice and and it is so much quicker and easier than making a side of rice! Couscous is actually a pasta made of semolina flour which is contrary to popular belief that it is a whole grain. Keep scrolling past the recipe if you would like to see more nutritional information and a personal anecdote.
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Savory Moroccan couscous
- 1 1/2 cups chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder optional
- 1 cup dry Moroccan couscous (small grain couscous)
- 1 1/2 teaspoons olive oil
- Pour the chicken broth into a medium sized saucepan. Add salt and garlic powder (optional), then stir and bring the broth to a boil.
- Stir the Moroccan couscous into the boiling chicken broth, along with garlic powder and olive oil, then immediately remove the pan from the heat and cover with a lid.
- Allow the couscous to rest for 5 minutes, then fluff with a fork and Enjoy!
Equipment needed for this savory Middle Eastern cous cous:
- Saucepan I like to use my medium sized (2-3 quart) sauce pans from Farberware. It is nice to have a sauce pan with a lid to cover the Couscous while it rests after being added to the hot broth.
- Whisk A wire handled whisk is my go-to stirring instrument of choice for dishes that have broth or sauce in them like this Middle Eastern Couscous.
- Measuring cup A measuring cup with a pour spout is useful for measuring out the chicken broth before adding it to the saucepan. I also like to use a dry measuring cup for measuring out the uncooked couscous.
- Serving dish A pretty serving dish is nice to have on hand for serving this Couscous in and any other yummy dishes you decide to create in your kitchen.
What main dishes can you serve couscous with?
Couscous is an excellent side for grilled lamb, or chicken. You could do grilled chicken, baked chicken, fried chicken or Super Easy Crock Pot Chicken. You can also substitute the chicken broth with water and make a simple vegetable stew to serve on top of the couscous if you want a vegetarian/vegan option.
Light and fluffy Moroccan couscous with a hint of garlic.
According to webmd.com and bbcgoodfood.com Couscous is a good source of fiber and also has a number of vitamins and minerals, including immune supportive selenium, which can help to reduce your risk of heart disease by reducing inflammation and oxidative stress to your body. Sounds like a win-win right?!
Although I couldn’t seem to pin-point a single country of origin for couscous, which seems to come from several North African countries such as Algeria, Libya, Morocco and Tunisia, I do know it was quite popular in Iraq when I spent time there several years ago. We were frequently invited to have dinner in the local family’s homes and were also invited to the occasional funeral or wedding. One occasion in particular that stands out to me as a “couscous memory,” was a meal at a religious celebration we were invited to attend, where we sat on the floor with a circle of older ladies and everyone got to dig in with their hands to eat the chicken and couscous from a large platter. I quickly learned to use the Na-an bread as a scoop/spoon of sorts and tried to stay to my own side of the dish. But hey, when in Rome….?! I highly recommend travel and experiencing other cultures, especially new and exotic foods!
Storage options for cooked leftover couscous:
This savory couscous can be kept tightly wrapped or in an airtight container in the refrigerator for 3-4 days. You can also freeze cooked couscous, and then thaw and reheat it in a saucepan with a splash of liquid or oil to loosen it back up again.
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