Moroccan Cous-Cous With Preserved Lemons

001 Moroccan Cous Cous

“This delicious and simple recipe is perfect to make in bulk and keep in the fridge for snacking, lunches and all of those BBQ’s that pop up last minute through the warmer months! Vegan friendly and super versatile”


Prep Time: 10 mins

Cook Time: 10 mins

Skill Level: Intermediate

Servings: 3-4 Depending how hungry they are



  • 1 Cup Pearl Cous Cous
  • 1 Cup of Stock (Chicken/Beef/Veg)
  • 1 1/2 Cups Water (if you’re feeling fancy add a splash of white wine)
  • 1 Cup Frozen Minted Peas
  • 2 tbsp SpiceGirlz Moroccan Jam
  • 3 Chunks of SpiceGirlz Preserved Lemons (rind only, diced)
  • 1 Cup of Diced Red Capsicum
  • 1 Cucumber Diced
  • 1/2 A Fresh Lime
  • 1 tbsp. Olive Oil



  1. Put the water and stock in a saucepan and bring to the boil.
  2. While you’re waiting, dice up the cucumber and capsicum.
  3. Once the liquid is boiling pour the dry cous cous into it, turn off the heat and put the lid on. It will take about 10 minutes to absorb it all.
  4. Once all the liquid has been soaked up leave the cous cous to cool, pour the olive oil into it and stir through the Moroccan Jam with a fork so it all separates and looks fluffy.
  5. Once cool mix the peas, capsicum, preserved lemons and cucumber into it and squeeze the lime over the lot.
  6. Serve and enjoy!