Moroccan Vegetable Couscous

Flavourful vegetable couscous is the perfect complement to mouthwatering Moroccan kabobs

Credit: nebulux76

Mixed veggies with cilantro, mint, and other spices bring a Moroccan flavour to couscous

Serve this flavourful vegetable couscous with your Moroccan-inspired feast

Continuing our Moroccan theme (for the first course, try these Moroccan Lamb Kabobs, and enjoy Honey-drenched Fruit Filos for dessert), this tasty couscous will serve you well as a side dish or as a salad.


  • 1-½ cups water, or chicken or veggie stock
  • 1 tsp. ground turmeric
  • 1-⅓ cups couscous


  • 1 garlic clove, minced
  • 1 Tbsp. Dijon mustard
  • 1 tsp. finely chopped preserved lemon
  • 3 Tbsp. Champagne vinegar
  • ½ cup good olive oil
  • Ground pepper to taste
  • Kosher salt to taste


  • 1 cup sliced and quartered Japanese cucumbers
  • 1 cup grape tomatoes, halved
  • ½ cup pitted kalamata olives
  • 1 whole roasted red pepper (jarred is OK), blotted dry on paper towel & chopped
  • 1 cup frozen pearl onions, sautéed
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh cilantro
  • ⅓ cup toasted pine nuts


  1. Bring water or stock to a boil in a pot with a lid. Add turmeric and turn off heat.
  2. Pour in couscous and stir. Place lid on pot and let sit for 5-8 minutes or until all liquid has been absorbed by couscous.
  3. Mix all dressing ingredients together and pour over couscous.
  4. Add all vegetables, stir well and season to taste with ground pepper and salt.
  5. Garnish with mint, cilantro and pine nuts.

Serves 6.

Listen to Caren McSherry Thursdays between 11 a.m. and 11:40 a.m. on CKNW 98.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.