Fragrant Couscous Pilaf with Spices (Print)

Aromatic couscous with dried fruits, toasted nuts, and warming spices. A colorful, easy-to-prepare Middle Eastern side dish ready in 30 minutes.

# What You Need:

→ Grains

01 - 1 1/2 cups couscous
02 - 2 cups vegetable broth (or chicken broth)

→ Dried Fruit & Nuts

03 - 1/3 cup dried apricots, chopped
04 - 1/3 cup golden raisins or sultanas
05 - 1/4 cup slivered almonds, toasted
06 - 1/4 cup pistachios, roughly chopped

→ Aromatics & Spices

07 - 2 tablespoons olive oil
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 teaspoon ground coriander
13 - 1/4 teaspoon ground turmeric
14 - 1/4 teaspoon ground black pepper
15 - 1/2 teaspoon salt (or to taste)

→ Fresh Herbs & Garnish

16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped (optional)
18 - Lemon wedges, for serving

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and sauté for 2–3 minutes until softened. Add garlic and cook for 1 minute more.
02 - Stir in cumin, cinnamon, coriander, turmeric, black pepper, and salt. Cook for 30 seconds until fragrant.
03 - Add dried apricots and raisins. Stir to coat in spices.
04 - Pour in the vegetable broth and bring to a boil.
05 - Remove from heat, stir in couscous, cover, and let sit for 5 minutes to absorb the liquid.
06 - Fluff the couscous with a fork. Gently fold in toasted almonds, pistachios, parsley, and mint. Taste and adjust seasoning if needed. Serve warm, garnished with extra nuts and lemon wedges.

# Helpful Hints:

01 -
  • The combination of sweet dried fruits against savory spiced grains creates this beautiful contradiction that keeps your taste buds completely engaged throughout the meal.
  • It works equally well as a standalone lunch or impressive dinner party side, meaning you can make it once and repurpose it throughout your week.
02 -
  • The texture of couscous depends entirely on your ratio of liquid to grain, and after several soggy attempts, I learned that 1 1/2 cups of couscous to 2 cups of broth is absolutely perfect.
  • Toasting the nuts in a dry pan before adding them to the dish completely transforms their flavor from merely pleasant to deeply aromatic and essential to the overall experience.
03 -
  • When youre measuring the broth, go slightly scant rather than heaping for perfectly fluffy couscous, as I learned after several batches that erred on the mushy side.
  • The pilaf will keep absorbing flavors as it sits, so if preparing for guests, make it just slightly more vibrant with seasoning than seems necessary, and it will be perfectly balanced by serving time.
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