Delicately spiced with definite Moroccan flair, this couscous recipe fills and delights. It mixes sweet with savory and gives it all a kick of spice.

Moroccan Couscous Recipe

Rating: 41

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 6


  • 8oz Tempeh, cubed
  • 1 Cup Canned Chickpeas
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Evaporated Cane Juice
  • 1 Teaspoon Sweet Paprika
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 1 Cup Couscous
  • 1 Teaspoon Garlic, minced
  • 1 Cup Cherry Tomatoes, halved
  • 1/2 Cup Dried Apricots, chopped
  • 2 Tablespoons Lemon Juice
  • 3 Tablespoons Parsley, chopped
  • Salt and Pepper to taste
  • 1/2 Cup Feta Cheese, crumbled


  1. Combine the tempeh, chickpeas, olive oil, can juice, paprika, cumin and coriander in a bowl and toss to combine. Set aside.
  2. Add the couscous to a small bowl and cover with two cups boiling water. Stir in the garlic, cover and let stand for five minutes. Uncover, fluff with a fork and then add the tomatoes and apricots.
  3. In a large bowl whisk together olive oil, lemon juice, parsley, salt and pepper until combined then add in the couscous and gently toss to coat.
  4. In a skillet over medium-high heat cook the tempeh mixture until lightly browned and slightly crispy; about three minutes.
  5. Divide the couscous between six plates and top with the tempeh mixture. Sprinkle with feta then serve and enjoy!