Serves: 6 - 8 as a side; 4 as a main course

Preparation Time: 10 minutes

Cook Time: 10 minutes


This might not be an authentic Moroccan dish, but it is authentic in its spirit! If you need a super fast side dish to accompany grilled meats, such as chicken, consider trying this. If you can't find or afford pignoli (pine nuts), a tasty and infinitely cheaper alternative would be almonds. You can also substitute dried cranberries for the currants. This is just a base recipe - feel free to tweak the flavorings to suit your palate. To make this a complete vegetarian dish, substitute the chicken stock for an equivalent amount of vegetable stock.


  • 4 tbsp. extra virgin olive oil
  • 3/4 cup chopped shallots (do NOT substitute with regular onions - the flavor will not be the same)
  • 3 cups chicken stock (canned or homemade)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 1/2 cups couscous
  • 1/2 cup pignoli nuts (or almonds), toasted
  • 1/4 cup currants (or dried cranberries)


Heat the olive oil in a large sauté pan over medium heat. take care that you don't overheat the oil Add the shallots and cook for about 3 minutes. Add the chicken stock, salt and pepper. Raise the heat to high and bring the stock to a boil.

Take the pan off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous. Stir and serve immediately.

Community content is available under CC-BY-SA unless otherwise noted.