Couscous Pilaf Spiced (Print Version)

Savory couscous infused with warming spices, dried fruits, toasted nuts, and fresh herbs for a vibrant dish.

# Components:

→ 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

# Preparation Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for an additional minute.
02 - Stir in ground cumin, cinnamon, coriander, turmeric, black pepper, and salt. Cook for 30 seconds until the spices release their aroma.
03 - Add chopped dried apricots and golden raisins to the saucepan. Stir well to coat them evenly with the spices.
04 - Pour in the vegetable broth and bring the mixture to a rolling boil.
05 - Remove the pan from heat. Stir in the couscous, cover with a lid, and let it sit undisturbed for 5 minutes to absorb the liquid.
06 - Fluff the couscous gently with a fork. Fold in toasted slivered almonds, chopped pistachios, fresh parsley, and chopped mint if using.
07 - Adjust seasoning to taste if necessary. Serve warm, garnished with extra nuts and lemon wedges.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like you've been cooking all afternoon.
  • The warm spices fill your kitchen with a scent that makes everyone ask what you're making.
  • It's naturally vegetarian, endlessly adaptable, and works as a side or a light meal on its own.
02 -
  • Don't skip toasting your nuts—raw almonds and pistachios will make the dish taste incomplete and flat.
  • The 5-minute rest is not negotiable; it's what transforms the couscous from hard grains to something creamy and cohesive.
  • Fresh herbs added at the end are essential, not optional—they're what make this feel bright and alive instead of heavy.
03 -
  • Always taste your broth before you use it; if it's very salty, dilute it slightly with water so you have control over the final seasoning.
  • Toasting your nuts in a dry skillet for 2–3 minutes before adding them to the pilaf intensifies their flavor and gives you something to do while the couscous rests.
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