Quick Moroccan Tomato Couscous (2024)

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.

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!

Moroccan Tomato Couscous Recipe Ingredients

• 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.
• 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: As 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 it will also stop the Quick Moroccan tomato couscous from getting too soft.
• Make sure you read the instructions on the packaging before you cook the tomato couscous. It should tell you how long it needs to be cooked.

How to Make Quick Moroccan Tomato Couscous

1. 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.

2. 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.

3. 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.

4. 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.

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.

5. 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 tomato couscous.

Alternative: Add olive oil for a vegan option.

6. The quick Moroccan tomato couscous is ready!

7. Don't forget to garnish with fresh parsley! Serve this Quick 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.

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