Moroccan Fruity Couscous

* This post was originally published in July 2013. The page was updated in August 2019.

Today I’d like to share another one of my family’s current favourite dishes – Moroccan Fruity Couscous. This is such a pretty dish, full of flavour and ready in just 20 minutes!

It makes a lovely summer weekend lunch or speedy weeknight supper. It’s equally delicious served hot or cold, making it perfect for al fresco dining, picnics and buffets. As a main meal, we love to serve it with strips of warm pitta or garlic bread, some baby salad leaves and a large dollop of hummus. Moroccan-spiced or roasted red pepper hummus is especially good!

July 30 2013 – I made this dish for dinner last night, and was intending to blog it in the evening and join in Meatless Monday. However, after a day of thunder, lightening and heavy rain, the weather had finally cleared by 7pm and the three of us were itching to get outside and make the most of the ‘best part of the day’. Our short stroll turned into a 6 mile circular walk along the Kennet & Avon Canal & across Bath City centre. It was such a beautiful evening! Everything smelt so fresh after the rainfall, and the late sun was making everything sparkle.

So here’s the recipe, a day late but I’m sure you’ll forgive me 😉

Moroccan Fruity Couscous

This gently spiced, fruity couscous makes a lovely summer weekend lunch or speedy weeknight supper. As a main meal, we like to serve it with strips of warm pitted bread or garlic bread, baby salad leaves and a large dollop of hummus. I've kept it mild enough for children, but feel free to spice it up with some chilli.
Hands-on time 20 minutes
Total Time 20 minutes
Course Lunch, Main Course, Supper
Cuisine Moroccan
Servings 4


  • 245 g / 1⅓ cups couscous, preferably whole wheat
  • 8 sun-dried tomatoes in olive oil drained and sliced
  • 8 dried apricots chopped
  • 30 g / 3 TBSP dried cranberries or sultanas
  • 480 ml / 2 cups boiling hot vegetable stock (broth)
  • 1 TBSP olive oil divided
  • 1 medium onion (140g) finely chopped
  • 2-3 garlic cloves minced
  • 1 bell pepper (190g) deseeded and diced (or use a mix of different coloured pepper pieces to make it extra vibrant!)
  • 1 medium courgette (zucchini) (240g) quartered lengthwise and sliced
  • 1 tsp ground cumin
  • ½ – 1 tsp sweet paprika
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground turmeric
  • small handful of fresh coriander leaves (cilantro)or parsley roughly chopped
  • salt to taste


  • 4 TBSP toasted flaked almonds
  • 2 TBSP toasted sesame seeds


  • Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil (or oil from the jar of sun-dried tomatoes) and fluff up with a fork.
  • Meanwhile, heat ½ TBSP oil in a large frying pan (skillet) on medium heat and cook the onion, garlic, bell pepper and courgette for a couple of minutes. Stir in the dried spices, reduce the heat to medium-low and continue cooking for 5 minutes. If the vegetables start to stick, add a splash of water to the pan.
  • Once ready, tip the couscous into the pan along with the fresh herbs. Gently stir through to combine. Season with salt, to taste.
  • Divide between four bowls. Sprinkles on the nuts and seeds and serve.
  • Any leftovers can be stored in the fridge for three days. They’re great for packing into lunchboxes as an alternative to sandwiches. Be sure to add a dollop of hummus to the bowl. It helps the couscous stick together!


Super Speedy Version
To save on chopping time, substitute the fresh vegetables with a bag of frozen grilled Mediterranean vegetables.
Keyword Buffets, Couscous, Lunchbox Ideas, Plant-Based, Vegan Dinners, Vegan Lunch, Vegan Picnics, Vegan Supper

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If you make this Moroccan Fruity Couscous (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they will find their way to me. You can also connect with me on my social media channels here:
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With love,



Moroccan-Spiced Falafel

11 thoughts on “Moroccan Fruity Couscous

  1. Looks lovely and Summery Sharon! Perfect timing for the courgettes now sprouting in the garden. Just wish it was easier to get hold of wholemeal couscous :-/ Where do you get yours? Anywhere online or do you use a stockist local to you?

    1. Hey lovely to hear from you! I tend to buy my whole wheat couscous from Tesco
      It’s also available from Waitrose but it’s a fair bit more expensive
      p.s. I’ve been working on a lovely carrot cake recipe. ‘M’ said it’s one of my best cakes yet 🙂 Just got to adjust the proportions slightly to get it to fit into a traybake, then I’ll send it to you xx

      1. Bah, I checked my Tesco online and they didn’t stock! Still good to know, I’ll have to take a tour of a couple of the larger stores in nearby towns. I look forward to the carrot cake, everything you do looks so good!!

  2. This looks great Sharon. I love all the fruit, veggies, nuts + seeds you packed in! I’ve tried the cauliflower “rice” thing and really enjoyed it. There’s a recipe on my blog for Caulilflower fried “rice” with veggies + Asian tofu if you’re interested-

    I’ve been thinking of you these past couple of days as I’ve been in Bath flat-hunting for September! Tried some great veg restaurants too (The Green Rocket, Demuth’s + the Chapel Arts café) Have you been to any of them?

    1. Both your cauliflower fried rice dish and pesto-ricotta tofu omelette look & sound amazing!! I’ve book-marked both 🙂
      I haven’t been to The Green Rocket yet but after reading your review I can’t wait to try it out! We’re heading out on our bikes this morning and that could be the perfect place for a post-ride coffee and cake 🙂

  3. I had never, ever heard of the cauliflower rice! Of course, it makes so much sense. I’m so thankful for blogs like yours where I can learn more and find inspiration. I do agree, I like the idea of steaming.

    1. Hi there! Thank you so much for stopping by my blog. It’s really lovely to hear from you ♥
      I’ve heard great things about cauliflower “rice”. I think it’s most often eaten as a raw dish, but I prefer the idea of steaming it first or frying/sauteeing it. It could make a great gluten-free alternative to couscous in Moroccan and Middle Eastern dishes. I’m looking forward to trying it out 🙂

  4. Yum – I love couscous and this looks so pretty. I’ve never tried wholewheat couscous and as we only eat wholewheat pasta I’m excited to give this a try. this. I’ve also never tried cauliflower rice but use ribbons of courgette instead of pasta – great with a fresh tomato and basil sauce. x

    1. I discovered whole wheat couscous when I switched to online shopping. I never managed to spot it in the shops. I’m sure you’ll love it!
      Your courgette dish sounds really yummy! One day I’d love to buy a spiraliser to make courgette spaghetti. Yet another gadget for my ever growing collection 😉

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