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Zesty Moroccan Couscous

Couscous makes a fresh, flavoursome side, both hot and cold, and it’s incredibly easy to make. Serve ours with flaky salmon fillet and roasted vegetables for a nutritious lunch or dinner.

Makes: 3 servings
Preparation time: 8 minutes
Cooking time: 10 minutes


  • 1tbsp olive oil
  • ½ onion, sliced
  • 1 garlic clove, crushed
  • 125g couscous
  • 150ml (5floz) hot chicken or vegetable stock
  • ½ lemon, zested
  • 3 Tbsp MWELL blend
  • 1 lemon, juiced
  • large handful coriander & fresh dill leaves chopped


Step 1:

To make the couscous, heat the oil in a pan. Add the onion and cook for 10 minutes over a low heat. Stir in the garlic and leave on 1 site. 

Step 2:

Mix the MWELL powder blend with couscous, and pour over the stock mix and cover with cling film or lid until couscous absorbed all the liquid. 

Step 3:

Transfer the onion and garlic on the top of couscous and stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.

Tips & Tricks:

Optional: Serve with salmon fillet or grill chicken breast or alternative plant based meat pieces.