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Moroccan Influenced Chili with Chickpeas over Minted Couscous

Minted Couscous

Closely adapted from America's Test Kitchen
Course side
Cuisine Moroccan
Author TheSpicedLife


  • 1 1/2 cups couscous
  • 2 T extra virgin olive oil
  • 1/2 t fine sea salt
  • 2 cups boiling water
  • 2-3 T chopped fresh mint
  • salt and pepper to taste


  1. Place the couscous and olive oil in a large skillet over medium heat. Stir continually until the couscous is roasted light brown, 3-5 minutes.
  2. Remove from skillet and place in a large bowl.
  3. Place the salt into the boiling water and then pour the boiling water over the couscous.
  4. Immediately cover the bowl with plastic wrap and let sit for about 12 minutes.
  5. Toss the now tender couscous with the chopped mint and season with salt and pepper to taste.