Quick Moroccan Tomato Couscous
Make this Quick Moroccan Tomato Couscous cooked in a rich tomato sauce bursting with flavor! It is easy to follow and ready in 30 minutes! Serve this delicious side with fish, meat or veggies.
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This tomato couscous is a delicious side dish with a soft and fluffy texture. Thanks to the addition of a few easy-to-find spices, it is flavorful and seasoned to perfection. I was introduced to this dish in Morocco. It was a side dish option, and I was very impressed with the flavors, so I decided to recreate it when I got home. It was a hit amongst family and friends and is a more flavorful variation of plain couscous.
Couscous is a tiny North African pasta made with wheat (semolina) or barley. It is yellow and comes in different sizes. There is fine, medium, and large (pearl pasta) couscous.
if you enjoy African recipes, Easy Ethiopian Beef Tibs, Nigerian Jollof Rice Recipe and Traditional South African Pancakes.
Why You Should Try This Recipe
- The couscous is flavorful, soft, and filling.
- It can be paired with this easy Chicken Kebab in the Oven, homemade Chicken Doner Kebab or simple Beef Brisket Joint.
- You can double or triple the recipe to feed more people.
- This tasty dish is ready in 30 minutes!
Ingredients
See the recipe card for full information on ingredients and quantities
- Couscous: For this quick Moroccan tomato couscous recipe, I used medium-sized couscous, but you can also use fine or large couscous, such as pearl pasta. If you are using a different size, read the instructions on the packaging. It should tell you how long it needs to be cooked.
- Canned tomatoes: This recipe calls for one can of tomatoes. However, you can use 4-5 fresh tomatoes instead.
- Onions: I like to add some slices of onion to the dish in the last ten minutes to enhance the flavor, but this is optional.
- Tomato puree: Tomato puree adds a lovely vibrant color.
- Seasoning: To season tomato couscous, you will need salt, pepper, marjoram, oregano, and 35 spices, including Moroccan seasoning (optional).
- Water/stock: You can cook the tomato couscous using water, vegetable/chicken stock, or both. Stock will give this dish more flavor, but use water if you want a strong tomato flavor.
- Butter: Butter adds moisture to the quick Moroccan tomato couscous. Add olive oil for a vegan option.
- Parsley: Garnish with fresh parsley.
Tips and Substitutions
- Substitutions: Feel free to swap canned tomatoes with fresh tomatoes. This will give this dish an even fresher taste!
- Couscous: I used medium-sized couscous to make this recipe but feel free to use any size of your choice. However, be aware that cooking times vary depending on the size of the couscous. If you are cooking fine couscous, then cook it for a shorter amount of time, and if you are using a larger couscous like pearl pasta, then you may have to cook it for longer.
- Seasoning: My last trip to Morocco inspired this tomato couscous. I used a Moroccan seasoning called 35 spices. However, you don't have to use this. Feel free to add any other seasoning of your choice. This dish is also delicious with salt and pepper.
- Stirring: Do not stir the dish as you would a stew. You want to gently scoop quick Moroccan tomato couscous from the bottom to the top of the saucepan instead. This prevents excess burning and will also stop the Quick Moroccan tomato couscous from getting too soft.
- Couscous: Before you cook the tomato couscous, make sure you read the instructions on the packaging. They should tell you how long it needs to be cooked.
- Water: The amount of water you add to the couscous depends on the instructions on the packaging, so make sure you read them before adding water. Some couscous absorb more water quickly than others.
How to Make Moroccan Tomato Couscous
- Heat a splash of sunflower or vegetable oil in a medium-sized pot.
2. Once the oil is hot, pour in one can of blended or well-chopped tomatoes.
3. Add salt to taste, pepper to taste, ½ tablespoon of 35 spices (optional Moroccan spice), ¼ teaspoon of oregano, ¼ teaspoon of marjoram, and 2-4 tablespoon of tomato puree.
4. Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then, bring the mixture to a boil. You can vary the proportions. For example, you can add 1 cup of stock and 2 cups of water.
5. Next, add 400 g of couscous to the pot. Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary-option to add ¼ of thinly sliced onions.
6. Once the couscous has softened, add ½ to 1 tablespoon of butter and stir lightly with a fork. This will add moisture to the tomato couscous.
7. The quick Moroccan tomato couscous is ready!
8. Don't forget to garnish with fresh parsley! Serve this Tomato Moroccan Couscous as a main with Easy Chicken Kebab in the Oven, Lebanese Tabbouleh Salad Recipe (Tabbouli) or Oven-Baked Salmon with Lemon and Pepper.
Recipe FAQs
Couscous is an option because it soaks up flavor very easily. Season couscous with salt, pepper, dried herbs, lemon juice, nuts, olives, and more!
Pearl pasta is not the same as couscous. It has a similar shape to couscous but is slightly larger. Pearl pasta is a type of pasta made with semolina flour and water. It is believed that it was developed by prime minister David Ben-Gurion, in the 1950s to feed the influx of immigrants in Israel at the time.
To make couscous moister add butter or olive oil just before serving and stir using a fork. You can also add butter or olive oil in the last 5 minutes of cooking.
Couscous is called smida in Morocco.
More Delicious African Recipes
Quick Moroccan Tomato Couscous
Equipment
- Meidum-sized pot
- Blender (optional)
Ingredients
- 400 g of couscous
- 1 can of tomatoes
- ¼ to ½ an onion
- 2-4 tablespoon of tomato puree
- ½ tablespoon 35 spices optional
- Salt to taste
- Pepper to taste
- ¼ teaspoon of marjoram
- ¼ teaspoon of oregano
- 2-3 cups water or vegetable/chicken stock
- ½-1 tablespoon of butter or olive oil
- Fresh parsley
Instructions
- Heat a splash of sunflower or vegetable oil in a medium-sized pot.
- Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
- Add salt to taste, pepper to taste, ½ tablespoon of 35 spices (optional Moroccan spice), ⅛ teaspoon of oregano, ⅛ teaspoon of marjoram, and 1-2 tablespoon of tomato puree.
- Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
- Next, add 350 g of couscous to the pot.
- Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add ¼ of thinly sliced onions.
- Once the couscous has softened add ½ to 1 tablespoon of butter and use a fork to stir lightly. This will add moisture to the couscous.
- Don't forget to garnish with fresh parsley!
I love couscous recipes a lot and this sounds like one I would really like. I have never make it with tomato so I will definitely be trying your recipe!
You will love it! It tastes delicious with tomato.
This looks amazing. Can it be made with quinoa?
Yes, but you will probably need to cook it for a shorter amount of time.
We often dine at a Mediterranean restaurant in teh area that serves this couscous as a side dish. Never thought it was so easy to make. Definitely making it at home using your recipe.
Love this couscous recipe! so excited to make again! It's really delicious and easy to make! Thanks a bunch for sharing!
We're big pasta and rice eaters in my family, and couscous is that kind of food we reserve for nicer times next to some fine meat, so I don't eat it very often. Thank you for reminding me that even if it's such a simple dish, I should probably treat myself to tomato couscous from time to time, I'm sure I'm going to love it.
I love tomato based recipes. We make tomato rice / biriyani in India with rice instead and this is pretty similar. I have never made couscous with tomatoes before and I have a bag in my pantry. I will make it next time instead of tomato rice.
You'll love it!
I rarely eat couscous because I find it heavy. But this recipe seems to make look light and easy to digest. I love the way you've made this classic recipe look healthy and simple
This couscous looks so beautiful and delicious. Love such simple dishes and pinned to make this soon.
I adore couscous and your recipe looks so yummy. I'm making this pretty soon. Thanks for sharing!
Hope you enjoy it!
This looks like the perfect side dish! Yum! I never had moroccan couscous before.