Quick moroccan vegetarian couscous


Recipe preparation
  • Heat the olive oil in a pan over a medium heat
  • Add the vegetables, cumin and coriander to the pan, cover and gently cook on a low heat for 3 minutes, until the vegetables begin to soften
  • Add the wine and the raisins, bring to the boil and cook for 3 minutes (850 watts) until the wine is reduced by half
  • Add the vegetable stock and simmer for 15 to 20 minutes
  • Season with salt and pepper
  • Prepare the couscous as indicated on the pack. It should be fluffy and light
  • Place the couscous on a plate, top with vegetables and toasted almonds


  • 200 g of Tipiak Couscous
  • 50 g of toasted flaked almonds
  • 1 tablespoon of olive oil
  • 300 g of mixed cut-up couscous vegetables
  • 1 and ½ teaspoons of cumin seeds
  • 1 and ½ teaspoons of chopped coriander
  • 150 ml of dry white wine
  • 150 ml of golden raisins
  • 150 ml of vegetable stock

Used in the recipe

Products used

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