Moroccan orange almond couscous


This recipe has an interesting blend of spices and flavors very characteristic of Moroccan cuisine.


1 t cinnamon (ground)
2 clove (whole)
1 pn turmeric
1 c couscous (dry instant type)
1⁄2 c raisin
1 onion (medium size, chopped)
1 bell pepper (green, roughly chopped)
1 T olive oil
1⁄2 t salt
1 pn pepper
1⁄2 c almond (almond slices, toasted)


  1. Bring to a boil orange juice, cinnamon, cloves, turmeric, and cayenne pepper in a pan on medium-high heat, stirring a couple of times to blend the flavors.
  2. When the liquid boils, add the couscous and raisins, stir then cover the pan and turn off the heat. Leave to stand for 5 minutes at least, a little more if necessary. The juice should have been absorbed.
  3. Heat olive oil in a pan for 1-2 minutes Add chopped onions and peppers. Cook for 3-4 minutes or until tender. Turn off the heat and let the vegetables cool down.
  4. Transfer couscous to a large serving bowl, mix in onions and peppers and sprinkle almond slices over. Serve.


Couscous is widely used in Morocco and very versatile. It is flavored with many interesting spices and often colored yellow with the help of saffron and turmeric. Turmeric is added even when saffron is added.

If you don't have it, substitute turmeric with yellow coloring. The coloring is flavorless while turmeric adds its particular tang, so the substitution will change slightly the taste of the dish.

4 servings
Preparation time
Cooking time
Total time
30 minutes