Israeli Cous Cous with Ras el Hanout, Fennel, and Carrot

  • Serves

    serves 4

  • Cook

    30 minutes


By Farideh Sadeghin

Published on September 29, 2015

Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal.


  • 2 tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 carrot, cut into 1/2-inch pieces
  • 1 fennel bulb, trimmed and cut into 1/2-inch pieces (fronds reserved for garnish)
  • 1 cup Israeli cous cous
  • 2 cups chicken stock
  • 13 cup finely chopped cilantro
  • 13 cup finely chopped mint
  • 2 tbsp. store-bought or homemade ras el hanout
  • 1 English cucumber, halved, seeded, and cut into 1/2-inch pieces
  • Zest and juice from 2 oranges
  • Kosher salt and freshly ground black pepper


Step 1

Heat oil in a 4-qt. saucepan over medium-high; add garlic and shallot and cook 2 minutes, or until soft. Add carrot and fennel and cook 3 minutes more. Add cous cous and toast 2 minutes. Add chicken stock and boil; reduce heat, cover, and simmer cous cous until tender, 12-15 minutes. Stir in cilantro, mint, ras el hanout, cucumber, orange zest and juice, salt, and pepper; transfer to a serving platter and garnish with reserved fennel fronds. Serve with pan seared snapper, if you like.

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