Salads/ Sides

Moroccan Spiced Couscous

This Moroccan Spiced Couscous is poppin with flavor and color! It’s a great side dish or can be eaten alone as a grain salad for a light lunch. 

Hello dear friends! Hope you all had a great weekend. Paul was originally supposed to work all weekend (he’s been working like a dog!), but thankfully he was offered Saturday off. We have this summer bucket list we created earlier this year with things we wanted to do this summer since it’s the only summer in Paul’s dental program that he gets off. Next year is boards and clinic…gross! Anyways, with Saturday off, we spontaneously acted on one of our bucket list items and went to the city to see Aladdin on Broadway! 

Guys…Aladdin was AMAZING! Like, words can not explain how well it was put on! I mean, I’m no Broadway play aficionado, but I thought it was pretty swell. It’s funny how when you are an adult you appreciate things differently. Like, while we were watching the play, yes I was marveling at the acting, but I also couldn’t help but think about the talent behind people who manage the lights…and the sound…and the backdrops! Just sayin, there’s some real talent out there! 

After the play, which of course was a bucket list item for the summer now checked off, we headed down to Chelsea to a place called Artichoke Pizza. If I’m to overuse words today, the pizza was AMAZING! We ordered their classic Artichoke slice, along with a Vodka slice and Margarita slice. And these three, more like six because they were so huge, slices left us feeling full and carb happy afterwards! MMMMM! We’ll be going back there again fo’ sure!

Dates with Paul are so wonderful. Even now that we’re married, we still try to go on regular dates. Sometimes it includes going to Chop’t or Chipotle for a cheap meal, and sometimes it’s staying in with a few new cheeses to try with a $5 bottle of wine (we have this awesome store down the street from my work that has a $5 wine section, which is dangerous!) But what I love most about our times together are just talking. I love hearing my husband share his heart. I love hearing his dreams and goals and desires. 

One thing I am reminded of in marriage is the beauty of what it looks like when two people unite with like goals. Paul is always encouraging me in my dreams and likewise, I spur him on in following his heart. Marriage is best when you realize that you are better together than you would be apart. 

Anyways, that’s a little heart-to-heart for any of you guys in relationships or hoping to one day find “the one”. Find someone that makes you a better person and who always encourages your dreams. 

Now for the good stuff…This Moroccan Spiced Couscous that I made the other night. To be honest, this recipe (shhh, like many recipes) came from having limited ingredients in the house and doing with what I had. It’s like a puzzle sometimes, coming up with a decent meal from the 10 things you have in your fridge. 

But I was pleasantly surprised with how good this turned out! Actually, not really surprised because anything that has Moroccan spices or Middle Eastern spices in general is always good in my mind.  

This dish can be eaten alone (it’s got great protein, healthy fats, veggies, & carbs!), or can be used as a side to a meat dish or whatever else your beautiful heart desires. It’s spiced up with a lil cinnamon, all spice, coriander, cumin, smoked paprika, and cayenne for added heat. 


Hope you enjoy, and as always, let me know what you think in the comments below! If you give it a try, be sure to tag it #steenchiffon and @steelnchiffon on instagram so I can see your beautiful creations! 

Moroccan Spiced Couscous

Print Recipe
Serves: 4 Cooking Time: 20 min


  • 1 1/3 cup dry pearl couscous (can sub reg couscous too)
  • 1 3/4 cup water
  • 1 can rinsed and drained garbanzo beans
  • 4 carrots, peeled and chopped
  • 4 dates, de-pitted and chopped
  • 1/4 cup whole raw almonds
  • 1/4 cup chopped parsley
  • 1/8 tsp each of cinnamon, allspice, coriander, smoked paprika, cumin, and cayenne
  • salt to taste



First prepare your couscous. In a medium pot drizzle olive oil in the bottom and pour in couscous.


Stir around on medium heat until just browned (about 5 minutes).


Next, add in hot water to couscous and bring to a boil.


Once boiling, turn down heat to medium-low and cook for about 12 minutes until all liquid is absorbed.


Meanwhile, add carrots and almonds to a frying pan or cast iron skillet with about 2 Tbs olive oil.


Cook carrots and almonds, stirring to cook evenly, until browned; about 5 minutes.


Next, add in dates and garbanzo beans, stirring to encorporate.


Lastly, add in your spices to the pan.


Once spices are all incorporated, add cooked couscous to the pan and stir to combine.


Add chopped parsley on top and mix in.


Garnish with more parsley if desired.


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