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Rating: 3.94 stars
53 Ratings
  • 5 star values: 17
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1

Because my Moroccan-style couscous cooks in four to five minutes, it's another side dish that's equally good for a simple supper or a large feast. To dress it up, add shredded carrots and a can of chickpeas.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.

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  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

192 calories; protein 6.5g; carbohydrates 35.7g; fat 2.5g; sodium 325.3mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/31/2005
This is good but I think it would be pretty plain if I hadn't added a few things. I had 1/2 an 1 oz envelope of dry onion soup mix to use up so I added that along with dried parsley and some chili powder. I chopped the carrots instead of grating them vegetable broth and I used whole wheat cous cous bought in bulk at the natural food store (way cheaper). I did a mix of green onions and regular onion since I had just a little of both around. I loved how easy it was to make this dish-- probably 15 minutes start to finish. Read More
(26)

Most helpful critical review

Rating: 3 stars
11/13/2005
This recipe was really easy to make. I found the broth to be fairly salty so maybe use 25% water to 75% broth. I added corn kernals for a touch of sweetness. Read More
(17)
53 Ratings
  • 5 star values: 17
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
07/31/2005
This is good but I think it would be pretty plain if I hadn't added a few things. I had 1/2 an 1 oz envelope of dry onion soup mix to use up so I added that along with dried parsley and some chili powder. I chopped the carrots instead of grating them vegetable broth and I used whole wheat cous cous bought in bulk at the natural food store (way cheaper). I did a mix of green onions and regular onion since I had just a little of both around. I loved how easy it was to make this dish-- probably 15 minutes start to finish. Read More
(26)
Rating: 4 stars
03/10/2008
I haven't made this recipe, I was just poking around for recipes including chickpeas. However, I read some of the comments. If the dish as written is bland, you can definitely add some spices to it that will make it more "Moroccan," (which is some of the best food on earth!!) Also, I checked out the Mixed Grill recipe, and it contains pork, which is definitely NOT Moroccan. Maybe some lamb shanks or shoulder cut into pieces. Chicken is also very good with carrots. For the spices, first, I wouldn't make parsley optional, I would make it required, and also some cilantro. Also, try adding some ginger, paprika, and cumin - all to your taste. You can also go a different route completely with it, and add some cinnamon, nutmeg, ginger, a little saffron, and a little powdered sugar, and if you're adventurous, some dried apricots (remove garlic if you go this route). For cooking it, cook the couscous separately, but in the chicken broth. Let the onions cook until soft, then and add the carrots and spices, some water (and meat if you want it), and let this cook for a while on a low heat, covered, until the onions become saucy, they should be almost disintegrated when it's done and the carrots should be soft. Turn the meat once in a while, and stir the sauce. If it gets dry, you can add a little water to it while it cooks, and also at the end, if too saucy, remove the lid and let some of the water evaporate. Serve over couscous, or eat with pita bread. Again, I haven't mad Read More
(25)
Rating: 4 stars
12/21/2004
changed the beef stock to vegetable stock to make it vegetarian. pretty good Read More
(20)
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Rating: 3 stars
11/13/2005
This recipe was really easy to make. I found the broth to be fairly salty so maybe use 25% water to 75% broth. I added corn kernals for a touch of sweetness. Read More
(17)
Rating: 5 stars
04/28/2005
Delicious and truly easy. I used the first serving for a side dish with grilled tuna and I then ate the rest of it as a main dish for a couple of days of lunches. Read More
(16)
Rating: 1 stars
11/20/2005
I am not sure if I made this wrong but boy was it dry! Read More
(15)
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Rating: 5 stars
11/16/2006
2nd time fixing it and my whole family loves it. This will be part of my family recipe collection from now on. Thanks! Read More
(15)
Rating: 4 stars
04/01/2006
This is a nice tasty low-GI recipe! I added some onion soup mix as suggested by another and found the flavor very nice---not too dry either. My husband ate it with some leftover bbq pork as well and enjoyed it. Read More
(10)
Rating: 5 stars
04/21/2006
I thought this was really good! I finely chopped 2 sticks of carrots and 2 sticks of celery in my food processer and like a reviewer before me added 1/2 packet of onion soup mix along with some chili powder & dried parsley (and the garlic). Will definitely make this again. Read More
(9)