Moroccan couscous recipe

Moroccan couscous with harissa glazed eggplant.
Moroccan couscous with harissa glazed eggplant. Photo: Christoper Pearce

This is a great vegetarian dish, packed full of flavour and incredibly easy to make. There is no harm in making extra couscous as it's great in school lunches or as a work snack the following day.


400g couscous

2 long red chilies, finely chopped

3 cloves garlic, finely chopped

100g salted butter, cubed

3 egg yolks

½ bunch parsley, roughly chopped

½ punnet cherry tomatoes, quartered

100g currants

1 cinnamon quill

5 cardamom pods

200g toasted almonds, roughly chopped

½ red onion, finely diced

700ml boiling water or vegetable stock

salt and pepper


Combine all ingredients except for the boiling water or stock and salt and pepper in a medium-sized bowl. Pour in boiling water or stock, and cover bowl with plastic film. Set aside for 10-15 minutes. Uncover and fluff the couscous with a fork. Season a serve at room temperature.

This recipe goes with Mark LaBrooy and Darren Robertson's Harissa eggplant