Spicy Couscous

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Spicy couscous

North African Chilli Couscous

Transform ordinary couscous into a vibrant, aromatic dish with this North African-inspired recipe. This spicy couscous combines the warmth of traditional spices like cumin, coriander, and paprika with the bold heat of fresh red chillies and chilli flakes. The delicate strands of saffron add their distinctive golden color and subtle flavor, while toasted pine nuts contribute a wonderful nutty crunch. Spring onions and garlic provide a savoury base, brightened by fresh lemon juice and zest. Whether made with chicken stock for a rich, meaty flavour or vegetable stock for a vegetarian option, this couscous dish delivers a perfect balance of heat, texture, and aromatics that will transport your taste buds to the bustling markets of Morocco.

Spicy Couscous
Nutrition Information
  • Serves: 2
  • Serving size: 260 g
  • Calories: 391
  • Fat: 35 g
  • Saturated fat: 5 g
  • Unsaturated fat: 25 g
  • Trans fat: 0 g
  • Carbohydrates: 12 g
  • Sugar: 0 g
  • Sodium: 146 mg
  • Fiber: 5 g
  • Protein: 3 g
  • Cholesterol: 0 mg
Recipe type: Spicy grains
Cuisine: Morocco
Prep time: 
Cook time: 
Total time: 
Couscous originated amongst the Berbers of Algeria and Morocco between the 11th and 13th centuries. It was traditionally combined with other spices like ginger, cumin and turmeric, but it was only when the Chilli arrived a couple of hundred years later that special pungency was added to these dishes in the way only the Chilli can. This recipe illustrates just how well this pungency is brought out in spicy couscous dishes
Ingredients
  • Couscous – 225g
  • Chicken stock - 350 ml (Use vegetable stock for vegetarian)
  • Olive oil – 2 tablespoons
  • Spring onions – six (roots and top removed)
  • Paprika – one teaspoon
  • Ground coriander – one teaspoon
  • Ground cumin – one teaspoon
  • Red Chillies – three chopped
  • Chilli flakes – one teaspoon
  • Toasted pine seeds – 75 grams
  • Juice of one lemon (keep the skin to make a zest)
  • Garlic – one clove finely chopped.
  • Saffron – generous pinch
Instructions
  1. In a skillet, heat the olive oil to medium heat.
  2. Finely slice the spring onion and add to the heated oil.
  3. Stir until the onions are becoming translucent.
  4. Add the chillies, paprika, coriander and cumin.
  5. Stir for about two minutes.
  6. Add the stock and saffron. Bring to a rapid simmer.
  7. Pour in the couscous. Stir well.
  8. Cover the skillet with a tight-fitting lid and remove it from the stove.
  9. The couscous should absorb the stock and swell.
  10. Stir in the lemon juice and grate lemon zest on top.
  11. Serve sprinkled with pine nuts and chilli flakes.
  12. Can be served either hot or cold as a salad.
Notes
This recipe yields 2 to 3 portions

Keywords: Spicy Couscous