Ras El Hanout Couscous

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“Cooking time assumes boiled couscous. Steamed is better, but takes longer. Having bought Ras el Hanout specifcally because I didn't know what it was or what to use it for, once I realised it was a Moroccan spice mix it naturally had to be tried with couscous and dried fruits. I could add tomatoes, garlic, lemon etc but I don't want to mask the blend of sesame seed oil and spice mix.”

Ingredients Nutrition

  • 500 g couscous
  • 1 red onion (finely diced)
  • 34 cup dates (chopped)
  • 12 cup dried apricot (chopped)
  • 12 cup raisins
  • 14 cup fresh coriander (chopped)
  • 1 tablespoon sesame seed oil
  • 1 tablespoon ras el hanout spice mix (Moroccan spice mix)
  • 1 tablespoon sumac
  • home-made chicken stock, sufficient for cooking the Couscous (optional)


  1. Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil – this will help prevent the couscous from clumping.
  2. If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak.
  3. If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.
  4. Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.
  5. Garnish with sprinkled sumac and finely chopped coriander.

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