Moroccan Apricot Couscous Recipe

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This Moroccan apricot couscous is my guest blogger’s amazing contribution to the Gracious Pantry.

Today, I’d like to introduce you to a new guest blogger. She publishes a wonderful food blog called, Put On Your Cake Pants.

Clean Eating Moroccan Apricot Couscous


I’m the author behind the scenes of the blog Put On Your Cake Pants, and I am so excited to have the opportunity to do a guest post here at The Gracious Pantry. On my blog, I focus mostly on recipes that are relatively quick and not too fussy – as a Ph.D. student, I am acutely aware of the time constraints that many of us face in our day-to-day lives! While I don’t adhere to any strict dietary restrictions, many of my recipes are dairy-free and some (including the one I’m sharing with you today) are vegan.

This Moroccan apricot couscous is my solution to the side-dish dilemma in which I often find myself. I’m guessing you can relate: it’s nearly dinnertime, you’ve made a main dish, but you still need something to round out the meal. This couscous comes together in just twenty minutes and is centered on some common pantry staples: couscous, dried fruit, and nuts. The dried apricots and almonds provide hints of sweetness and crunch, while spices like turmeric and cinnamon supply a depth of flavor that will keep you coming back for more!


Clean Eating Moroccan Apricot Couscous

Moroccan Apricot Couscous Recipe

A delicious middle-eastern side dish the whole family will love!
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Course: Side Dish
Cuisine: Moroccan
Servings: 4 servings
Calories: 365kcal
Author: The Gracious Pantry


  • 1 cup whole wheat couscous
  • 1 cup water
  • 2 tbsp. olive oil (divided)
  • ¾ tsp. salt
  • ½ tsp. ground turmeric
  • ¼ tsp. ground cinnamon
  • tsp. ground coriander
  • ½ medium onion (diced – approximately ¾ cup)
  • cup chopped almonds
  • cup diced dried apricots
  • ¼ cup fresh cilantro (torn)


  • Put the water and 1 tablespoon olive oil in a medium saucepan and bring to a boil.
  • Add the couscous, salt, and the spices. Stir several times, cover, and remove the pan from the stove. Let sit for 5 minutes.
  • After 5 minutes, add the dried apricots, cover again, and let sit for 5 more minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet for 1-2 minutes over medium heat.
  • Add the diced onion and sauté until tender, about 5-8 minutes.
  • Once the onion is done cooking, transfer the couscous into the skillet, add the chopped almonds, and stir to combine.
  • Garnish with cilantro and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 365kcal | Carbohydrates: 59g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 441mg | Potassium: 222mg | Fiber: 7g | Sugar: 8g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg

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