Moroccan Style Pearl Couscous

This savory couscous recipe uses turmeric-flavored tea and a host of other bold Moroccan-inspired ingredients.


August 09, 2021


Rishi Tea




  • 1 Tbsp extra virgin olive oil
  • 1/4 cup shallot, minced
  • 2 tsp garlic, minced
  • 1 1/3 cup pearl couscous
  • 14 oz turmeric ginger-infused stock
  • 1/4 cup scallion greens, sliced
  • 1 Tbsp orange zest
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup oil-cured olives, pitted & sliced
  • 1/3 cup golden raisins
  • 1/3 cup pomegranate arils
  • 1/4 cup fresh mint, chionade
  • garnish extra virgin olive oil & balsamic glaze
  • to taste kosher salt & black pepper


  1. Prepare Turmeric Ginger Infused Stock: add chicken or vegetable stock to a medium saucepan; heat to just below a simmer. Turn off heat, add 20 grams Turmeric Ginger tea & cover. Infuse for 7 minutes, strain fully.
  2. Gently heat olive oil in a medium saucepan.
  3. Add shallot and garlic; sauté until softened.
  4. Stir in pearl couscous; increase heat to medium.
  5. Sauté until couscous is lightly toasted, about 5 minutes.
  6. Season with salt & pepper.
  7. Add infused stock; bring to a boil, then reduce heat to a simmer and cover.
  8. Cook until the liquid is absorbed, about 12-15 minutes.
  9. Off heat, remove lid and fold in remaining ingredients.
  10. Adjust seasoning as needed with salt & pepper.
  11. Garnish with drizzle of extra virgin olive oil & balsamic glaze.

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