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Quick Moroccan Couscous

Rachel Fives

"Tried to replicate couscous portion from the Moroccan chicken from Cheesecake Factory®."
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Ingredients

45 m servings 265 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Bring the water to a boil in a saucepan; stir couscous into the boiling water and cook until couscous absorbs all the water and is cooked through, 10 to 15 minutes.
  2. Heat olive oil in a skillet over medium-low heat; cook and stir onion, shallot, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Stir raisins, sun-dried tomatoes, and almonds into onion mixture; cook and stir until heated through, about 5 minutes.
  3. Stir couscous into onion-raisin mixture; cook and stir until heated through, about 5 minutes. Season couscous mixture with salt and pepper; add lemon juice. Remove skillet from heat and stir butter into couscous mixture.

Nutrition Facts


Per Serving: 265 calories; 10.3 g fat; 38.6 g carbohydrates; 6.6 g protein; 5 mg cholesterol; 208 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 18 Ratings

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Most helpful positive review

I added 2 Tbsp lemon juice (not 3), and that suited our tastes fine. An additional Tbsp would have been too lemon-y for us (personal taste). This couscous is rich with flavor, the raisins and ...

Most helpful critical review

it's rather bland but what can you do. I'm just learning the vegan palate. I subbed roasted red peppers for the tomatoes and left out the butter to make it vegan

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I added 2 Tbsp lemon juice (not 3), and that suited our tastes fine. An additional Tbsp would have been too lemon-y for us (personal taste). This couscous is rich with flavor, the raisins and ...

This was pretty good. There's not much to say about it. I threw in a can of chickpeas to make it a main dish.

I normally do not care for couscous. This recipe is sweet and delicious. Only difference I made was chopping up some blanched almonds since that's what I had on hand.

I've made this a couple of times. Easy and quick. I always leave out the butter.

Quick and easy to make and it was delicious! I was out of shallots so I used extra onion. I used regular raisins and added some chopped up dried apricots. It was really good! I will definite...

Instead of raisins & almonds I used currant and walnuts, personal preference. I added peppers, olives, and feta to the dish to make it a main course. It added some extra protein and calories. ...

it's rather bland but what can you do. I'm just learning the vegan palate. I subbed roasted red peppers for the tomatoes and left out the butter to make it vegan

My husband and I loved this! Left out raisins and shallots because we didn't have those. Also, used only 2 tablespoons of lemon juice. SO yummy!!

I added a small bit of curry powder