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Moroccan Couscous

Moroccan Couscous


2 tsp canola oil

1 onion, diced

2 garlic cloves, minced

1 tsp fresh ginger, minced

3 cups chicken stock

2 large carrots, diced

1 tsp black pepper, freshly ground

1 tsp coriander, ground

1 tsp cumin, ground

1 tsp chili pepper flakes

1/2 tsp salt

1 medium zucchini, diced

1/2 cup currants

1 1/2 cups medium grain couscous

1/2 cup fresh parsley, chopped


Heat oil over medium heat and add onion, garlic and ginger. Saute for 2 minutes, until softened. Add chicken stock, carrots, black pepper, coriander, cumin, chili pepper flakes and salt. Cover and bring to a boil. Reduce heat and simmer 5 - 7 minutes. Add zucchini and cook 2 - 3 minutes longer. Stir in currants.

In a large bowl, combine couscous with chicken stock and vegetable mixture. Cover and let stand for 5 minutes. Fluff, taste and adjust seasonings. Garnish with parsley, just before serving.

Recipe from Gathering Around The Grill Cookbook

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