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Morrocan Couscous with Currants and Pine Nuts
5 from 6 votes

Moroccan Couscous with Currants and Pine Nuts

The couscous is seasoned with aromatic spices. It has the perfect balance of sweet and savory tastes and is slightly crunchy too which I love.
Prep Time 5 mins
Cook Time 7 mins
Course Side Dish
Cuisine Mediterranean, Middle East
Servings 8
Calories 250 kcal


  • cups Morrocan couscous , (dried)
  • cups broth
  • 3 tablespoon unsalted butter
  • 3 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • ¾ teaspoon salt
  • ¾ teaspoon ground turmeric
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ancho chili pepper
  • ½ teaspoon smoked paprika
  • 3 tablespoon dried currants, (add more according to your liking)
  • 3 tablespoon pine nuts, (toasted) (add more according to your liking)
  • cup chopped fresh mint


  • In a large pot, add broth, butter, cumin, coriander, salt, turmeric, cinnamon, ancho chili pepper, smoked paprika and bring to a boil.
  • Once boiling, turn off the heat and add the couscous. Cover the pot and let it stand for 5 minutes or read the cooking instructions on the product packaging.
  • While that is sitting, toast the pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 2 minutes, be sure to keep shaking the pan to prevent them from burning.
  • Transfer the couscous to a large bowl.  Add the pine nuts and currants to the couscous and stir to combine everything. Season with additional salt and/or black pepper if needed.
  • Serve with chopped mint.


Calories: 250kcalCarbohydrates: 43gProtein: 7gFat: 8gSaturated Fat: 3gCholesterol: 11mgSodium: 397mgPotassium: 96mgFiber: 5gSugar: 5gVitamin A: 378IUVitamin C: 1mgCalcium: 30mgIron: 2mg
Keyword couscous soup, Moroccan Couscous
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