Couscous is wheat semolina flour formed into tiny, tiny balls. It’s commonly served in North African, Moroccan, and Algerian cuisine. It is very fast to cook and can be used as an alternative to rice or pasta. Cous Cous can be served with curry or stew, as a side dish, in a salad or as a main meal by adding some protein and vegetables. Pair our Cous Cous with our Tofu & Veggie Kebabs for a delicious, easy, healthy meal. In this recipe, we have used a whole wheat cous cous for extra fibre and nutrition.

Yield: 4 servings
Time: About 20 minutes

Digging Around

  • What is the difference between whole wheat cous cous and regular cous cous?
  • What food group does cous cous belong to?
  • Where did cous cous originate from?



  • ½ medium-sized onion, cut into small cubes
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped fresh parsley
  • ¼ cup currants or raisins (optional)
  • 1 cup vegetable stock or chicken stock      
  • 1 Tbsp. olive oil
  • 3/4 cup whole wheat cous cous or regular cous cous
  • Salt and pepper to taste


  • small-sized pot with lid
  • medium-sized pot with lid
  • wooden spoon
  • cutting board
  • small knife
  • kitchen scissors
  • measuring cups
  • liquid measuring cup
  • measuring spoons
  • fork



  1. Cut onion into small cubes. Place flat surface of onion on cutting board and cut into thin slices. Cut the thin slices into thin strips.
  2. Cut apricot into small pieces with knife or kitchen scissors. Remove leaves from parsley stems and tear leaves into smaller pieces. Place in small bowls.
  1. In a small-sized pot, heat stock to a simmer.  Cover and keep warm.
  2. Turn on another stove element to a medium heat under a medium-sized pot. Add the olive oil.
  3. Add onion to the oil and cook until softened (about 3 minutes).
  4. Add chopped apricots and currants (if using) and stir.
  5. Add the cous cous and stir to combine with the other ingredients.  Turn off the heat.
  6. Turn up the temperature under the stock so that it reaches a boil.  Turn off the heat.
  7. Have an adult help you add hot stock to the cous cous mixture.  Stir to combine.
  8. Cover the pot with a lid.  Leave covered for 5 minutes or until the stock is absorbed (no peeking!).
  9. Fluff the cous cous with a fork.  Season with salt and pepper and add the chopped parsley.





Gather the ingredients.

Dice the onion. Pick the parsley leaves from the stem and tear them with your fingers. Cut the apricot into small pieces using a knife or kitchen scissors (if using whole dried apricots). Measure the raisins.

Measure the stock and add it to a small-sized pot. Heat to a simmer with the lid on. Turn another pot or pan onto a medium heat and add olive oil. Wait until it’s hot and add the onions. Cook until softened, about 3 minutes.

Add the apricots and raisins and stir.

Add the cous cous and stir to combine. Turn off the heat.

Turn up the temperature of the stock until it reaches a boil, then turn off the heat. Add the stock to the cous cous mixture. Stir to combine.

Cover with a lid and leave sit for 5 minutes or until all the stock is absorbed. No peaking, or the moisture will escape.

Fluff the cous cous with a fork.

Season with salt and pepper and stir in the parsley.

Serve as a side dish or try it with our Veggie & Tofu Kebabs.


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