Moroccan Spiced Couscous

Our Moroccan Spiced Couscous is a blend of seasoned semolina pasta pearls and a fragrant combination of turmeric, dried chiles, orange peel and mustard. It offers the convenience of a shorter cook time than traditional couscous.

  • Mostly yellow with flecks of green and red
  • Tiny granules, the size of a pinhead
  • Carefully balanced sweet and savory flavor
  • All natural

Made from semolina flour that is moistened and rolled into form, couscous provides a unique alternative to rice or grains due to its adaptability to a variety of flavor profiles. Couscous is native to North Africa, where it is traditionally paired with meats and vegetables and served with a sauce. Can be used like rice or pasta to provide unique texture and variety. Serve with vegetable or meat-based Moroccan tagines or stir-fries.


Moroccan Spiced Couscous with Chickpeas & Roasted Vegetables

This simple side dish, loaded with roasted vegetables and protein-rich chickpeas, is hearty enough to serve as a vegan main dish and accentuates the delicious sweet and savory spices of our Moroccan 

Prep Time:  5 Minutes
Cook Time: 20 Minutes
Servings: 6

1 Carrot, halved lengthwise and thinly sliced
1 Red Bell Pepper, thinly sliced and cut into 2-inch segments
1/2 Red Onion, cut into chunks and separated
1 Zucchini, cut into large dice
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Sea Salt 
1/4 Teaspoon Fine Ground Black Pepper 
1 1/4 Cups Boiling Water
1 Cup F+F Moroccan Spiced Couscous
1 Cup Cooked Chickpeas (Substitute Canned If Desired)
1/3 Cup Golden Raisins
3 Tablespoons Pine Nuts, toasted
2 Tablespoons Lemon Juice, freshly squeezed

1.	Preheat oven to 400°F.
2.	Toss together carrots, bell pepper, red onions and zucchini in large mixing bowl with olive oil, salt and black pepper 
	until thoroughly coated.
3.	Turn out onto foil-lined rimmed baking sheet, transfer to oven and bake until vegetables are crisp-tender, about 
	15 to 20 minutes.
4.	While vegetables roast, bring water to a boil in large saucepan. Remove from heat and pour in F+F Moroccan Spiced 
	Couscous, chickpeas and raisins. Stir, cover and let sit for 5 minutes. Fluff with fork.
5.	Add roasted vegetables, pine nuts and lemon juice to couscous mixture, and toss to thoroughly combine.


Mediterranean Couscous

Prep Time:  40 - 60 Minutes
Cook Time: 25 Minutes
Servings:     5 cups

1 cup Finch + Fennel Moroccan Spiced Couscous mix 
1/4 cup chopped Dill
1/4 cup chopped Mint 
3-5 chopped green onions
1 cup of golden raisins 
1 cup small diced Cucumbers
2 cups arugula or mix greens 
4 TBL cup olive oil 
3 Lemons 
2 Oranges 
1 TBL honey

1.  Place 1 cup of golden raisins in a heat safe bowl, pour enough hot water (should be right before boiling) to cover the raisins, cover with seran wrap and set aside to rehydrate
2. Bring 1 1/2 cups of water to a boil on the stove. Once boiling, pour over couscous in a heat safe bowl, stir until the couscous has absorbed all the liquid. Juice two oranges into the couscous, cover with seran wrap to steam and set aside
3. Chop up all herbs and cucumbers. Chop or gently rip 2 cups of the mixed greens or arugula into bite size pieces.
4. Drain raisins and add to the couscous. Add cucumbers, herbs, lemon juice, olive oil, honey and mixed greens. 
5. Toss and season with salt and pepper, add more olive oil and lemon for desired consistency.