Moroccan Couscous

This recipe has so many flavour combinations; it has lots of veggies, the raisins and apricots add a sweet taste and it's also a bit spicy!
5 van 1 stem
Cooking time 30 mins
Total time 30 mins
course Main
cuisine Moroccan
servings 2 persons
calories 734 kcal


  • Frying pan


  • 70 g Moroccan vegetable couscous herbal paste (I use Fairtrade)
  • 1 zucchini
  • 1 eggplant
  • 1 red pepper
  • 1 onion
  • 2 cloves garlic
  • 100 g couscous
  • 50 g dried apricots
  • 50 g raisins
  • 200 g minced meat (optional to use vegan minced meat)
  • 400 ml water


  • Cut the zucchini, eggplant, apricots and bell pepper into cubes. Peel and chop the onion and garlic.
  • Bake the minced meat. Add the onion and garlic and fry for 2 min. At medium temperature.
  • Add the zucchini, eggplant, bell pepper, spice paste and the water. Bring to the boil over medium heat with lid for about 10 min. Stir occasionally.
  •  Meanwhile, put the couscous in a large bowl and add the required amount of water.
  • Add the raisins and apricots.


Seasoning: spice the minced meat with cayenne pepper, salt and black pepper. 
Vegan: Use vegan minced meat instead of minced meat. 


Sugar: 54gFiber: 25.2gCalories: 734kcalSaturated Fat: 0.4gFat: 2.8gProtein: 38.4gCarbohydrates: 141.5g
course Main
cuisine Moroccan
keyword Couscous, Light dinner, Moroccan
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