Go Back
+ servings
tomato couscous garnished with parsley served in a white bowl with a brown spoon on the table

Moroccan Tomato Couscous Recipe

Jen Sim
Couscous cooked in a rich tomato sauce bursting with flavour! This Tomato Couscous Recipe is easy-to-follow and will soon become a household favourite! Serve this delicious side with fish, meat or veggies.
5 from 6 votes
Print Pin
Course: Main Course, Side Dish
Cuisine: African, Arabic, French
Keyword: couscous recipe, tomato couscous
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 people
Author: Jen Sim


  • Meidum-sized pot
  • Blender (optional)


  • 400 g of couscous
  • 1 can of tomatoes
  • ¼ to ½ an onion
  • 2-4 tbsp of tomato puree
  • ½ tbsp 35 spices optional
  • Salt to taste
  • Pepper to taste
  • ¼ tsp of marjoram
  • ¼ tsp of oregano
  • 2-3 cups water or vegetable/chicken stock
  • ½-1 tbsp of butter or olive oil
  • Fresh parsley


  • 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, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp 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 1/4 of thinly sliced onions.
  • Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
  • Don't forget to garnish with fresh parsley!


Note: The amount of water you add to the couscous depends on the instructions on the packaging so make sure you read it before adding water. Some couscous absorbs more water quickly compared to others.
Alternative: Add olive oil for a vegan option.
You can vary the proportions. For example, you can add 1 cup of stock and 2 cups of water.