THE MAISON
Morocco • North African Culinary Heritage

Fragrant Moroccan Couscous

Golden Couscous with Vegetables & Ras El Hanout

Fluffy golden couscous perfumed with Ras El Hanout and folded with tender vegetables, chickpeas, golden raisins and toasted almonds.

PREPARATION

20 minutes

COOKING

30 minutes

TOTAL TIME

50 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 2 cups dry fine or medium couscous
  • 2 cups vegetable or chicken stock
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and cut into small pieces
  • 1 medium zucchini, cut into small pieces
  • 1 can chickpeas, 15 ounces, drained and rinsed
  • 2 teaspoons CaMasi Maison™ Moroccan Ras El Hanout
  • ½ teaspoon ground turmeric
  • ¼ teaspoon saffron threads, gently crushed, optional
  • 1 teaspoon premium sea salt, adjusted to taste
  • ½ teaspoon freshly ground black pepper
  • ½ cup golden raisins
  • ½ cup sliced almonds, lightly toasted
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint, optional
  • 1 tablespoon fresh lemon juice
THE MAISON METHOD

Preparation Method

  1. Prepare the vegetables: Chop the onion, carrots and zucchini into evenly sized pieces so they cook at the same rate.
  2. Bloom the aromatics: Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened and translucent.
  3. Toast the spices: Stir in the Moroccan Ras El Hanout, turmeric, saffron, if using, and black pepper. Cook for approximately 30 seconds, stirring continuously until fragrant.
  4. Cook the carrots: Add the carrots and ¼ cup of the stock. Cover and cook for 6–8 minutes, until they begin to soften.
  5. Add the zucchini and chickpeas: Fold in the zucchini and chickpeas. Cook uncovered for another 5–7 minutes, until the vegetables are tender but retain their shape. Season lightly with sea salt.
  6. Prepare the couscous: Place the dry couscous and golden raisins in a large heat-safe bowl. Bring the remaining stock to a full boil with the butter, remaining olive oil and any remaining sea salt.
  7. Hydrate the grains: Pour the boiling stock evenly over the couscous. Stir once, cover tightly and allow it to stand undisturbed for 8–10 minutes.
  8. Fluff the couscous: Remove the cover and gently separate the grains with a fork. Continue fluffing until the couscous is light and no compacted areas remain.
  9. Combine the dish: Add the cooked vegetables and chickpeas to the couscous. Fold gently to distribute them without crushing the vegetables or compacting the grains.
  10. Finish with brightness: Fold in the toasted almonds, parsley, optional mint and lemon juice. Taste and adjust the salt, pepper or Ras El Hanout as desired.
  11. Rest and serve: Allow the couscous to rest for 5 minutes so the fragrant spices settle throughout the grains. Serve warm or at room temperature.

A NOTE FROM THE MAISON

Maison Notes

Use a fork—not a spoon—to fluff the hydrated couscous. This separates the grains and preserves the light, airy texture that defines a beautifully prepared couscous.
Blooming the Ras El Hanout briefly in warm oil releases the blend’s full aromatic character. Avoid overheating it, as the delicate spices can become bitter.
For a traditional family-style presentation, arrange the couscous in a generous mound and distribute the vegetables evenly across the surface.

PLEASE NOTE

Allergen Information

Contains wheat and tree nuts from the couscous and almonds. Contains milk if prepared with butter. Check the ingredients of any prepared stock used. Prepared in a kitchen where other allergens may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Moroccan Ras El Hanout

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