Moroccan Orange Couscous

Last Monday we treated ourselves to yet another Orange dish.  Moroccan Orange Couscous. After trying my hands at Spiced Orange Buns, Orange-Scented Lentil Soup and Strawberry cake i felt tempted to sneak in oranges and orange peel in every other dish. but as always i did not feel confident enough to develop a recipe from the scratch. so i consulted my cookbooks and the  Google. and this time google hit the spot.  my search ended at the Moroccan Orange Couscous. Inspired by a meal at the Tangierine Cafe, at the Morocco Pavilion in Epcot - Orlando, Brenda from a farm girl's dabbles had created a recipe that had all the ingredients I wanted and a little more. oranges, couscous, a mix of Indian spices and all in the same dish to create a Mediterranean flavor. Ahaa !! what more could i ask for.  

so i went ahead and cooked it and this is what Mr MN said,  'this is restaurant quality stuff !!'  of course all he meant by that was 'this is very good indeed. you should make it more often.' "oh yes. don't you worry. i will. i loved it too," said i and helped myself to some more of this Moroccan delight.
Recipe of Moroccan Orange Couscous adapted from here with minimal changes.
  • 1/4 cup sliced almonds
Whole Spices to be ground together
  • 2 teaspoon roasted cumin 
  • 1 dry red chilly
  • 5 cloves(the spice)
  • 5 green cardamom pods
  • 1 inch cinnamon bark
  • 2 tablespoon olive 
  • 1 medium sized onion, chopped
  • 2 garlic cloves, grated
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric powder
  • 1/2 small zucchini,trimmed and diced
  • 1/2 medium sized red bell pepper, thinly sliced
  • 1/2 medium sized yellow bell pepper, thinly sliced
  • 1 cup boiled chickpeas
  • 1 cup chicken broth or the water in which chickpeas have been boiled(I used the later)
  • zest and juice from 1 1/2 oranges (keep the zest and juice separated)
  • 1 cup couscous
  • 1 1/2 oranges pared and with membranes removed
  • 1/4 tsp. freshly ground black pepper 6 stems of fresh cilantro chopped
what i did
  • to begin with i toasted the sliced almonds lightly and kept them aside. i did not toast them till they browned as few browned before and they would blacken if i toasted further.
  • next i ground the whole spices and kept them aside.
  • once all that was done, i heated the oil in a large saucepan, added the onions and garlic and cooked them till the onions were translucent. 
  • i then stirred in the ground ginger, turmeric and the ground whole spices and cooked over medium flame till a nice aroma was there in the air.
  • next i added the zucchini and the peppers and covered the pan and cooked the veggies in it till they softened. 
  • then removing the lid i added the boiled chickpeas, the water in which the chickpeas were boiled, half of the orange juice and the zest and turned the heat to high.
  • once the water began to boil i stirred in the couscous, switched off the heat and covered the pan with a lid. 
  • i let it stand that way for 5 minutes.  then removing the lid i fluffed up the couscous with a fork and let the couscous cool down while i pared the oranges and prepared a bed of oranges,  coriander and some sliced almonds on which i would lay my couscous..
  • once the couscous cooled down i spooned it over the bed of oranges and coriander,  mixed the remaining orange juice into it, then garnishing it with the remaining toasted almonds served it on the table.
Mr MN does not like his food cold so i did not refrigerate it on the first day. but i relished the refrigerated cold salad with some fish the following day. the thing that is great about this salad was how without the addition of any sugar, the sweetness of the oranges sobers the heat of the spices and creates a beautiful delicious salad.  i must mention here that the original recipe also had raisins and mint in its ingredient list. i while i enjoyed the couscous as it was i inwardly missed the raisins and the mint. clearly, there inclusion would have added another degree of freshness to the salad !  

Hope you are enjoying your weekend. ours started on a wrong foot with baby falling down and hurting himself bad. but we are fine now and baby is happy as a bubble bee :)

Sharing this with Bon Vivant #14 - Spring Surprises @ Sumee's Culinary BitesFR Event ~ Bookmarked recipes, an event announced by Swathi of Zesty South India Kitchen and hosted by Pallavi of Cook, Eat, Burp  

and the following weekly food events :
Monday Food:  Marvelous Mondays @ This Gal CooksMeatless Monday @Veggie Mama's Meatless Monday My Sweet and SavoryJust Another Meatless Monday @ Hey What's for Dinner Mom  
Tuesday Food:  Hearth and Soul Blog Hop, Slightly Indulgent Tuesday , Tasty Tuesday

and sending the second photograph "Green in a bed of Orange" to 
"The Colour Me Photography Challenge Series" ~ Colour Me Green , a photography event at Priya's place Humpty Dumpty Kitchen.

and these are a few products  from amazon that you might like if  couscous or Mediterranean is on your mind...


  1. That looks divine! A little overwhelming on the ingredients, but probably worth it!
    Thanks for sharing on Foodie Friday.

    1. I know, adding the whole spices in the dish made it a bit overwhelming. but we really liked the flavors.

  2. Pinning this dish... I have really gotten into Moroccan cooking lately too..Really wonderful seasoning in this cuisine.

    1. This was the first Moroccan dish we tried and really liked it. will look for a good Moroccan cookbook at the library.

  3. Wow... interesting find. Thanks for linking

    1. :) thanks for dropping by Pallavi.

  4. This combination of seasoning sounds terrific. The dish is being featured, this week, at My Meatless Mondays. Thanks for sharing with us.

  5. Delicious moroccan orange couscous, Tanu, Thanks for sharing with Hearth and soul blog hop.

  6. I am sure this post has helped me save many hours of browsing other related posts just to find what I was looking for. Many thanks! Get more info Moroccan Theme Party Decoration Service


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Best, Tanusree

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