Moroccan Couscous

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

It’s the dressing of this couscous salad that pulls me in. Cardamom. My favourite aromatic. I love it in Bubbah and in ice cream and, of course, in slow-cooked tagines and curries.


  • 4 aubergines, cut into cubes and roasted
  • 6 red peppers, cut into cubes and roasted
  • 2 tsp salt
  • splash of olive oil
  • 4 cups (800 g) couscous
  • cups toasted pistachio nuts or almonds
  • 30 g coriander leaves
  • 30 g mint leaves


    Roast the aubergine cubes in a hot oven until tender and browned. Roast the cubed peppers until tender and slightly charred.

    Bring 1 litre of water to the boil. Add 2 teaspoons salt and a good splash of olive oil. Gradually add the couscous, cover and remove from the heat. Allow to stand for 5 minutes and fluff with a fork.

    In a generous bowl, gently toss the roasted vegetables, nuts, herbs and dressing.

    Arrange in a pile on a (Moorish) platter and garnish with extra herbs and nuts.