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Moroccan Coronation Grape Couscous

 There is a lot of flavour in this side dish, making it perfect to compliment the Moroccan chicken roasting in the oven!

Adapted from: Jude's Kitchen
Recipe complements of Judie Steeves - Kewlowna Capital News

Serves 6-8



14 oz Chicken stock 414 mL
2 tbsp Butter 30 mL
1/2 tsp Ground allspice 2 mL
1/2 tsp Ground coriander 2 mL
1/2 tsp Ground cumin 2 mL
Juice of one lemon
2 cup Couscous 500 mL
1/2 Small red onion
1/2 Small red pepper
1/2 Small green pepper
1/2 cup Fresh mint 125 mL
1/4 cup Fresh cilantro 60 mL
2/3 cup Macadamias or Cashews 150 mL
1 1/2 cup Coronation grapes 375 mL


Combine the chicken stock with melted butter, spices and lemon juice in a pot and bring to a boil.

Remove from the heat and add the couscous. Stir well, cover, and let it sit for five minutes. Fluff with a fork to separate the grains.

Meanwhile, finely chop the onion, peppers and herbs; coarsely chop the nuts and slice the grapes in half.

When the couscous is ready, stir in the vegetables, herbs, nuts and grapes and garnish with a few leaves of the fresh herbs.