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Member recipe

Original Moroccan Couscous

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(3 ratings)

Member recipe by


Serves 10

An amazing Morrocan masterpiece

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  • ½ Shallot, finely chopped
  • 2 Garlic cloves, crushed
  • 5 tbsp extra virgin olive oil
  • 1 kg Couscous
  • 1l Chicken/Lamb/Beef/Vegetable stock, crushed into water.
  • Pinch of salt
  • Pinch of paprika.


    1. Heat olive oil in a pan, when sizzling add shallots and garlic. When the shallots darken add in your water and stock mixture. Fry for another 2 mins.
    2. Pour in couscous and stir well . Keep stirring so the couscous won't stick to the pan. Season with a pinch of salt and paparika
    3. Simmer the mixture for a further ten minutes. Allow the couscous to cool before serving

Comments, questions and tips

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14th Mar, 2019
Lovely, very nice couscous. Added a touch of cumin and cinnamon into the water and it tasted great
1st Jun, 2015
This is a great recipe. I just used the amount of stock that was written on the couscous package.
23rd Jun, 2013
I would love to try this although the recipe doesnt specify how many ml of stock is needed?
21st Jan, 2019
It does 1 Litre (1l) he has used a lower case L.
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