Briouat with Couscous Recipe
This briouat with couscous recipe brings together fragrant Moroccan spices, sweet dried fruit, and creamy cheese wrapped in crispy pastry for an irresistible appetizer. Featured on CombiNation and created by host Bianca Osbourne, this dish combines saffron couscous, apricots, and pistachios for a perfectly balanced sweet-savory bite that’s ideal for entertaining.
The Inspiration
Rooted in Moroccan culinary tradition, briouats are typically delicate pastries filled with either savory or sweet ingredients and fried to golden perfection. This version takes inspiration from classic North African flavors—like saffron, cinnamon, and dried fruit—and pairs them with creamy cheese for a modern twist. On CombiNation, Bianca Osbourne reimagines the dish by incorporating couscous as the base, creating a filling that’s both hearty and aromatic. The addition of honey and yogurt for dipping adds a subtle nod to Moroccan street food culture, where contrasting flavors and textures shine.
Ingredients
Ras El Hanout Spice Blend
- 1 tablespoon (15 ml) whole cumin seed
- 1 inch (2.5 cm) piece cinnamon stick
- 2-3 whole cloves
- ½ tablespoon (7.5 ml) peppercorns
- ½ tablespoon (7.5 ml) coriander seed
- ¾ tablespoon (12 ml) salt
- ½ tablespoon (7.5 ml) dried ginger
- ½ teaspoon (1.25 ml) cayenne
Saffron couscous
- 2 cups (470 ml) water
- ½ teaspoon (2.5 ml) saffron threads (generous pinch)
- 1 small white onion, small dice
- 2 cloves garlic, minced
- ¼ teaspoon (1.25 ml) salt
- 1 tablespoon (15 ml) butter
- 1 ½ cups (350 ml) couscous
- ½ teaspoon (2.5 ml) cinnamon
- 1/3 cup (80 ml) dried apricots
- Boiling water
- 1/3 cup (80 ml) toasted pistachios
- ½ cup (120 ml) soft fresh cheese, such as ricotta
- Fresh mint leaves, chopped
Briouat
- Fillo or spring roll wrappers
- Melted butter
- Egg yolk, beaten
- Vegetable oil, for frying
- Ras el Hanout
To serve
- Yogurt and honey
Method:
For the Ras el Hanout
- In a mortar and pestle, combine the cumin, pepper, cinnamon, cloves, coriander, salt, ginger, and cayenne. Crush to a powder.
For the cous-cous
- In a medium saucepan, bring water, saffron, and salt to a boil over high heat. Remove from heat and let sit for at least 30 minutes.
- Sauté the onion, garlic, and salt in the butter, until translucent, then fold in couscous and cinnamon. Return the steeped saffron water to the heat, when boiling, combine with the couscous-onion mixture.
- Remove from heat, cover tightly, and let stand 10 minutes.
- Meanwhile, pour boiling water over the apricots and let sit until tender, about 8 minutes. When soft, remove from the water and dice into small cubes.
- Stir diced apricots and pistachios into the couscous, fluffing with a fork. Season with salt and pepper. When cool, fold in the cheese and mint. Reserve for rolling.
For the Briouat
- Cut the fillo sheets into rectangles. Lightly brush a rectangle with melted butter, then layer on a second rectangle and lightly brush on more butter.
- Add 4 tablespoons (60 ml) of filling near the bottom edge of the layered fillo, leaving a small gap. Fold the sides of the rectangle over the filling and roll from the filling end towards the unfilled end, like rolling a carpet, to make a tight cigar. Dab a little bit of the egg yolk on the last fold to help it seal.
- Continue until the filling has all been rolled. Chilling the briouats at this stage will help to prevent unraveling during the frying process.
- Fry the briouats in batches and drain well. Dust with Ras el Hanout while warm.
- Serve immediately with yogurt and honey for dipping.
- For a nice presentation, slice the ends off the briouat, then cut it on a bias. Place a dollop of yogurt on the plate, then stand the slices, bias cut pointing upwards, and drizzle with honey.
Serving Suggestions
These crispy briouats are perfect as an appetizer for dinner parties, holiday gatherings, or as part of a mezze-style spread. Serve them warm with a side of creamy yogurt and a drizzle of honey to enhance their sweet and savory contrast. They pair beautifully with mint tea, sparkling wine, or even a light white wine. For a stunning presentation, slice them on a bias and stand them upright on a plate beside a dollop of yogurt, allowing the honey to cascade over the crisp layers for a visually striking dish.
Final Thoughts
This briouat with couscous recipe is a celebration of Moroccan flavors, blending aromatic spices, sweet dried fruit, and creamy textures into one perfectly crisp bite. Inspired by global influences and brought to life on CombiNation by Bianca Osbourne, it’s a dish that feels both traditional and refreshingly modern. Whether you’re hosting guests or exploring new cuisines at home, these briouats deliver bold flavor and elegant presentation every time.