Couscous Pilaf Spiced (Print)

Fragrant couscous with dried fruits, toasted nuts, and warm spices for a flavorful side or light main.

# Components:

→ Grains

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

→ Dried Fruit & Nuts

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

→ 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 chopped fresh parsley
17 - 2 tablespoons chopped fresh mint (optional)
18 - Lemon wedges, for serving

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add garlic and cook for an additional minute.
02 - Stir in ground cumin, cinnamon, coriander, turmeric, black pepper, and salt. Cook for 30 seconds until fragrant.
03 - Add chopped dried apricots and golden raisins, stirring to coat them evenly with the spices.
04 - Pour in the vegetable or chicken broth and bring the mixture to a boil.
05 - Remove the saucepan from heat, stir in the couscous, cover, and let stand for 5 minutes to absorb the liquid.
06 - Fluff the couscous gently with a fork. Fold in toasted slivered almonds, chopped pistachios, parsley, and mint if using.
07 - Taste and adjust seasoning as necessary. Serve warm, garnished with extra nuts and lemon wedges.

# Chef Secrets:

01 -
  • It comes together in 30 minutes but tastes like you spent hours in the kitchen.
  • The combination of warm spices, chewy dried fruit, and crunchy nuts creates texture that keeps you coming back for more bites.
  • It works as a side dish, a light lunch, or even the base for a grain bowl—adaptable to whatever else you're making.
02 -
  • Don't stir the couscous while it's absorbing the broth—this is the hardest lesson because you'll want to check on it, but stirring releases starch and turns it gummy.
  • Toast your own nuts if you can; it takes 3 minutes in a dry pan and transforms them from good to incredible.
  • The ratio of broth to couscous matters more than you'd think—too much liquid and you get mush, too little and it's dry.
03 -
  • If you're toasting your own nuts, do it right before serving so they stay crispy instead of softening in the steam.
  • A squeeze of fresh lemon juice at the end lifts everything—it's the difference between good and memorable.
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