This Moroccan Spiced Couscous is one of those dishes I keep coming back to year after year. I’ve been making it for more than two decades, and it’s still just as vibrant, flavorful, and quick to prepare as the first time I tried it. Each grain of couscous is light and fluffy, infused with a fragrant blend of Middle Eastern spices and brightened by orange juice. Sweet peas and tender carrots make it colorful and satisfying, and the whole dish comes together in just 15 minutes.

Why You’ll Love This Recipe

I like recipes that bring big flavor without a lot of fuss, and this one delivers every time. The spices—coriander, cumin, turmeric, ginger, cinnamon, and black pepper—create an aromatic base that feels warm and inviting. I also like that couscous cooks in minutes, making it a perfect side for busy weeknights. Whether I serve it alongside baked fish, roasted chicken, or enjoy it as a vegetarian main, it always feels like a special meal. Plus, the color from turmeric and the mix of vegetables makes it as beautiful on the plate as it is delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spice mixture:
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp turmeric powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp black pepper

The rest of the ingredients:
2 tbsp olive oil
1/2 cup minced onion
1 large garlic clove, minced
1 medium carrot, chopped
1/2 cup orange juice
1 1/2 cups cold water
1 cup dry couscous
1 cup green peas (fresh, or thawed if frozen)

Directions

I start by mixing all the spices together in a small cup so they’re ready to go. In a medium saucepan, I heat the olive oil, then add the onion, garlic, and carrot. I cook them until the onion is soft and translucent, which takes about 5 minutes. Next, I pour in the orange juice and water, then bring the mixture to a boil. Once it’s boiling, I remove it from the heat and stir in the couscous, peas, and spice mixture. The couscous begins absorbing the liquid almost instantly. I cover the pan and let it rest for 5 minutes, then fluff it gently with a fork before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 5 minutes to cook, so I can have it on the table in just 15 minutes.

Variations

Sometimes I add chopped dried apricots or raisins for a hint of sweetness. I’ve also swapped the peas for chickpeas to make it heartier. If I want extra heat, I sprinkle in a pinch of cayenne. Fresh herbs like parsley or cilantro stirred in at the end can also add a lovely freshness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I sprinkle a little water over the couscous and warm it gently in a covered skillet over low heat, or I use the microwave in short bursts, fluffing it with a fork between each.

FAQs

Can I make this with whole wheat couscous?

Yes, I’ve made it with whole wheat couscous, but it has a slightly nuttier flavor and may need an extra minute or two to soften fully.

What can I use instead of orange juice?

I sometimes use vegetable broth with a splash of lemon juice for a tangy alternative.

Can I make this ahead of time?

Yes, I often make it a few hours ahead, then fluff it again just before serving. It reheats beautifully.

Is this dish gluten-free?

Traditional couscous is made from semolina, so it’s not gluten-free. I’ve substituted cooked quinoa with the same spice mixture for a gluten-free version.

What proteins pair well with this?

I like it with grilled chicken, baked fish, or even lamb skewers. For vegetarian meals, I pair it with roasted vegetables or spiced chickpeas.

Conclusion

This Moroccan Spiced Couscous has been a staple in my kitchen for years because it’s quick, colorful, and bursting with flavor. I love that it works just as well for a weeknight dinner as it does for a special gathering. With its warm spices and vibrant ingredients, it’s a dish I never get tired of making—or eating.