Name: Italian-Moroccan Spiced Couscous Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ cups Moroccan couscous; 1 ½ cups Moroccan couscous; 2 cups vegetable or chicken broth; 2 cups vegetable or chicken broth; 2 tbsp extra virgin olive oil; 2 tbsp extra virgin olive oil; 1 medium onion, finely chopped; 1 medium onion, finely chopped; 3 garlic cloves, minced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground ginger; ½ tsp ground turmeric; ½ tsp ground turmeric; ½ tsp paprika; ½ tsp paprika; ¼ tsp cayenne pepper (optional, for heat); ¼ tsp cayenne pepper (optional, for heat); Salt and black pepper, to taste; Salt and black pepper, to taste; 1 cup cherry tomatoes, halved; 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1 red bell pepper, diced; 1 zucchini, diced; 1 zucchini, diced

This Italian-Moroccan Spiced Couscous Pasta is a vibrant fusion dish that marries the fluffy, quick-cooking Moroccan couscous with warm North African spices like cumin, cinnamon, and ginger, then elevates it with Italian flair—think garlic, fresh basil, cherry tomatoes, Parmesan, and a splash of olive oil for that Mediterranean comfort. It’s hearty yet light, ready in under 30 minutes, and perfect as a side or main.

Why You’ll Love This Recipe

You’ll adore this recipe because it brings together the best of two worlds in one bowl: the exotic, aromatic warmth of Moroccan spices that make every bite feel adventurous and comforting, combined with the fresh, bright, and cheesy Italian touches that add familiarity and depth.

It’s incredibly quick to prepare—no long simmering required—yet tastes like you’ve spent hours in the kitchen. The couscous absorbs flavors beautifully, creating a textural contrast with juicy tomatoes, crunchy nuts, tender veggies, and a cheesy finish.

It’s versatile for weeknight dinners, meal prep, or impressing guests with something unique and deliciously balanced between sweet-savory and herby. Plus, it’s naturally adaptable to vegetarian or vegan diets while feeling indulgent.

Yield: 4 servings

Italian-Moroccan Spiced Couscous Pasta Recipe

Fluffy couscous spiced with Moroccan warmth, fresh veggies, tomatoes, basil, and Parmesan for a quick Italian fusion delight.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

1 ½ cups Moroccan couscous
1 ½ cups Moroccan couscous
2 cups vegetable or chicken broth
2 cups vegetable or chicken broth
2 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground ginger
½ tsp ground turmeric
½ tsp ground turmeric
½ tsp paprika
½ tsp paprika
¼ tsp cayenne pepper (optional, for heat)
¼ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 red bell pepper, diced
1 zucchini, diced
1 zucchini, diced
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
⅓ cup raisins or chopped dried apricots
⅓ cup raisins or chopped dried apricots
½ cup toasted sliced almonds
½ cup toasted sliced almonds
½ cup grated Parmesan cheese
½ cup grated Parmesan cheese
Zest and juice of 1 lemon
Zest and juice of 1 lemon
¼ cup fresh basil, chopped
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
¼ cup fresh parsley, chopped

Instructions

Get everything ready — Chop your onion, garlic, bell pepper, zucchini, and halve the cherry tomatoes. This mise en place makes cooking smooth and fun!
Heat things up — In a large pot or deep skillet, warm 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and fragrant.
Add garlic and spices — Toss in the minced garlic, cumin, cinnamon, ginger, turmeric, paprika, cayenne (if using), salt, and pepper. Stir for 1 minute until the spices bloom and fill your kitchen with amazing aromas.
Bring in the veggies — Add the diced bell pepper, zucchini, and chickpeas. Cook for 4-5 minutes, stirring occasionally, until veggies soften slightly but stay vibrant.
Introduce tomatoes and sweetness — Stir in the halved cherry tomatoes and raisins (or apricots). Cook another 2 minutes—the tomatoes will start to burst and release their juices.
Boil the broth — Pour in the 2 cups of broth and bring everything to a gentle boil. Taste and adjust seasoning if needed.
Add the couscous — Remove from heat, stir in the couscous, cover tightly, and let it steam for 5 minutes. The couscous will absorb all those wonderful flavors.
Fluff it up — Uncover and fluff the couscous gently with a fork—watch it become light and separate. Squeeze in the lemon juice and zest for a bright kick.
Finish with Italian magic — Stir in the chopped basil, parsley, toasted almonds, and grated Parmesan. The cheese melts slightly, creating creamy pockets.
Serve and enjoy — Dish it up warm, garnish with extra herbs or a lemon wedge. Dive in—this fusion masterpiece is ready to wow!

Notes

For gluten-free, use certified gluten-free couscous or substitute with quinoa.
Adjust spice to taste—start mild and build up.
Toast almonds in a dry pan for extra crunch and flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 615Total Fat 34gSaturated Fat 7gUnsaturated Fat 27gCholesterol 29mgSodium 1157mgCarbohydrates 59gFiber 13gSugar 21gProtein 26g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use instant Moroccan couscous (fine semolina) for the fluffiest texture—avoid pearl/Israeli couscous here as it needs different cooking.
Toast the spices briefly in oil to bloom their flavors before adding liquids.
Fluff the couscous with a fork immediately after steaming to prevent clumping.
For extra Italian vibe, finish with a drizzle of high-quality extra virgin olive oil and fresh herbs.
Adjust spice levels gradually—cinnamon adds warmth but can overpower if too much.
Make it ahead: Prep veggies and spice mix in advance for faster assembly.

Ingredients Notes

Couscous: The star—use fine Moroccan-style couscous for quick absorption and light, fluffy results. It’s made from semolina wheat, similar to tiny pasta.
Spices (cumin, cinnamon, ginger, turmeric, paprika): These deliver the Moroccan signature—earthy, warm, slightly sweet notes. Freshly ground if possible for maximum aroma.
Olive oil and garlic: Bring the Italian essence—use good extra virgin for fruity depth, and fresh garlic for punchy savoriness.
Vegetables (onion, cherry tomatoes, bell pepper, zucchini): Add color, texture, and freshness; cherry tomatoes burst for juicy sweetness, while zucchini keeps it light.
Chickpeas: Provide protein and heartiness, a nod to traditional Moroccan tagines.
Raisins or dried apricots: Offer subtle sweetness to balance spices, classic in Moroccan cuisine.
Fresh basil and parsley: Italian herbs for brightness and aroma.
Parmesan cheese: Grated fresh for umami and creaminess—omit for vegan.
Almonds: Toasted for crunch and nutty flavor, tying both cuisines together.
Lemon: Zest and juice for zingy freshness that ties everything together.

Variations and Substitutions

Protein boost: Add grilled chicken, shrimp, or lamb for a heartier main—season with extra Moroccan spices before cooking. For vegetarian, keep chickpeas or add white beans.
Vegan version: Skip Parmesan and use nutritional yeast or vegan cheese; ensure broth is vegetable-based.
Grain swap: Use pearl couscous for chewier texture (boil like pasta) or quinoa for gluten-free.
Spice tweaks: Swap ras el hanout blend for individual spices if available; reduce cayenne for milder heat or add harissa paste for kick.
Veggie options: Include carrots, eggplant, or spinach; roast veggies first for deeper flavor.
Sweetness level: Use golden raisins, dried cranberries, or omit dried fruit for savory focus.
Herb variations: Swap basil for mint or cilantro for more Moroccan flair, or add oregano for stronger Italian notes.
Nut-free: Replace almonds with pine nuts, sunflower seeds, or omit.
Creamy twist: Stir in a dollop of ricotta or goat cheese at the end for extra Italian richness.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water or broth to restore fluffiness, or enjoy cold as a pasta salad. Freezing isn’t ideal as couscous can become mushy upon thawing, but if needed, freeze for up to 1 month and thaw overnight in the fridge before reheating.