Couscous is the bed of most Moroccan meals, especially their tagines. What’s great about couscous is that it is a blank canvas of flavor. You can add whatever you want or leave it plain and it’s still great with whatever you pair with it. This is my go-to Moroccan couscous recipe that I’ve been making for years now.
I always serve it with any vegetable or chicken tagine.
- 1 cup dry couscous
- 1 3/4 cup of water
- 1/4 cup chopped cilantro
- 2/3 cup chopped dates
- 1/8 cup slivered almonds
- kosher salt to taste
- Bring the water to a boil and then add in the couscous. Cover and remove from the heat.
- Fluff with a fork after 5 minutes and add in the rest of the ingredients.