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Ras el Hanout Couscous

Updated: Nov 21, 2020


  • 500 g couscous

  • 1 red onion (finely diced)

  • ¾ cup dates (chopped)

  • ½ cup dried apricot (chopped)

  • ½ cup raisins

  • ¼ cup fresh coriander (chopped)

  • 1 tablespoon sesame seed oil

  • 1 tablespoon ras el hanout Spice&Easy blend

  • 1 tablespoon Spice&Easy sumac

  • home-made vegetable stock, sufficient for cooking the Couscous (optional)


  1. Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil – this will help prevent the couscous from clumping.

  2. Pour boiling chicken / vegetable stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.

  3. Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.

  4. Garnish with sprinkled sumac and finely chopped coriander.

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