Moroccan Cous Cous

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Recipe Suggestion

Cold cous cous salad with vegetables in ceramic bowl overlook shot



  • 2 Tbs olive oil
  • 2 cups of stock, hot
  • 2 Tbs butter
  • Juice of 1 lemon
  • 1/3 cup freshly chopped parsley/coriander/mint (optional)


Heat 2 Tbs olive oil in a pan. Remove spices from pouch and add to oil. Stir for a minute to fry spices. 

Turn stove off. Add pack of cous cous and hot stock. Cover for 5 minutes.

 Add butter and lemon juice. Mix through with two forks.  

Season to taste with salt and pepper and mix through fresh herbs if using. 

Serve warm or cold with BBQ meats/fish or roasted vegetables and natural yogurt.