Cook Along with Chef Tessa: Moroccan Couscous

November 03, 2021

Cook Along with Chef Tessa: Moroccan Couscous

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, and joined us for our Live Stream!

Tonight's class features two amazing Moroccan recipes that are perfect for any Fall evening!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Tessa featured tonight in your browser so you can work across her menu as you watch along.

Moroccan Couscouse

By Chef Tessa Turcotte-Novosedlik


  • 1 cup couscous
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 2 cups vegetable or chicken stock
  • 1/4 raisins
  • 1/4 cup dried apricots, sliced
  • 1/2 cup sliced almonds, toasted
  • 2 tbsp cilantro, chopped
  • 1 tbsp mint, chopped
  • 1 lemon, juice and zest
  • Olive oil
  • Salt and pepper, to taste


    • Heat a saucepot over medium heat and coat the bottom with olive oil. Add the onions, garlic and spices. Cook until the onions are translucent, about 5 minutes. Make sure to stir often to not burn the spices.
    • Add the stock to the pan and bring to a boil. Once the stock is boiling, remove from heat and stir in the couscous. Cover and allow to sit for 10 minutes, or until couscous has fully absorbed the stock.
    • Remove the lid and fluff the couscous with a fork. Add the almonds, raisins, apricots, chopped parsley and mint, lemon juice and zest and season with salt and peppper to taste.

Prep Time: 10 minutes

Cook time: 25 minutes

Yield: 4 servings

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