Moroccan couscous recipe

Crafted by Chef Jamie Raftery

Portion size
For 10 people

Preparation time 
30 minutes


  • 300g couscous
  • 30g raisins
  • 30g dried figs (stem removed and diced)
  • 50g Nicoise olives (diced)
  • 50g cherry vine tomatoes
  • 50g cucumber (diced)
  • 5ml pomegranate molasses
  • 1/10 pomegranate
  • 5g fresh mint (pick and chop)
  • 5g coriander (pick and wash)
  • 1 lime (zest and juice)
  • 30g almonds (toasted and chopped)
  • 20ml golden rapeseed oil
  • 10ml Traditional Argan Oil
  • 10g harissa
  • 5g ras-el-hanout
  • Natural Yeast
  • Maldon sea salt to season
  • Black pepper to season


  1. Boil 300ml of water.
  2. Add the salt, couscous and ras-el-hanout to the bowl, mix well.
  3. Pour over the boiling water, stir to incorporate.
  4. Cover with cling film and allow to steam for 15 minutes.
  5. Chop herbs.
  6. Zest and juice lime.
  7. Weigh and prepare all vegetables.
  8. Add everything to a large bowl and fluff together with a fork.
  9. Check to season and adjust as necessary.

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