Description
A quick and flavorful couscous recipe that combines fluffy grains with fragrant herbs, dried fruits, and toasted almonds. This versatile dish is perfect as a side for Middle Eastern meals like tagine or as a light standalone option. Ready in just 15 minutes, it’s an easy and nutritious addition to your meal rotation.
Ingredients
Scale
Main Ingredients
- 2 cups couscous
- 2 cups chicken or vegetable stock, low sodium
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
Herbs and Fruits
- 2 tbsp coriander/cilantro, finely chopped
- 2 tbsp parsley, finely chopped
- 1/3 cup dried apricots, chopped
- 1/3 cup currants or sultanas
- 2 tbsp slivered almonds, toasted
Instructions
- Heat Stock: Heat the chicken or vegetable stock until boiling. This can be done on the stovetop or in the microwave for 3-4 minutes on high.
- Pour over Couscous: Place the couscous in a heatproof bowl, then pour the boiling stock over it. Shake the bowl to level the couscous grains evenly, then cover the bowl with a plate or cling wrap to trap the steam.
- Let it Steam: Leave the couscous to absorb the liquid and steam for 10 minutes. Afterward, fluff the couscous gently with a fork to separate the grains.
- Add Seasonings: Stir in the extra virgin olive oil, lemon juice, and salt thoroughly to infuse flavor.
- Mix in Herbs, Fruits, and Nuts: Incorporate the chopped coriander/cilantro, parsley, dried apricots, currants or sultanas, and toasted slivered almonds evenly. Keep warm until ready to serve.
- Serve: Serve the couscous warm. It pairs beautifully with Middle Eastern dishes such as tagine or can be enjoyed on its own as a flavorful side.
Notes
- If you prefer a vegan version, use vegetable stock instead of chicken stock.
- To toast the slivered almonds, dry roast them in a pan over medium heat for 2-3 minutes until golden and fragrant.
- You can add or substitute other dried fruits like raisins or chopped dates for additional sweetness.
- Adjust salt to taste, especially if your stock is salted.
- For added texture, some chopped toasted pine nuts or pistachios can be used instead of almonds.
- This recipe can be made ahead and gently reheated before serving to save time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Middle Eastern
Keywords: couscous recipe, quick couscous, Middle Eastern side dish, couscous with herbs, healthy couscous
