Fragrant Spiced Couscous Pilaf (Printable)

A fragrant and colorful couscous pilaf cooked in savory broth with dried fruits, toasted nuts, and warming Middle Eastern spices.

# Ingredient List:

→ 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

# Steps:

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.
07 - Taste and adjust seasoning if needed. Serve warm, garnished with extra nuts and lemon wedges.

# Expert Advice:

01 -
  • It looks fancy but takes less time than waiting for rice to cook.
  • The blend of sweet dried fruit and crunchy nuts keeps every bite interesting.
  • You can serve it warm or at room temperature, which makes it perfect for potlucks.
  • Leftovers taste even better the next day once the spices have settled in.
02 -
  • Don't skip toasting the nuts because raw nuts taste flat and won't add the crunch you want.
  • If you lift the lid before the 5 minutes are up, steam escapes and the couscous won't cook evenly.
  • Use a fork to fluff, never a spoon, or you'll end up with a gummy mess instead of fluffy grains.
03 -
  • Toast your nuts in a dry skillet over medium heat, shaking the pan often, until they smell nutty and turn golden.
  • If you want extra color and texture, add a handful of pomegranate seeds right before serving.
  • Use low-sodium broth so you can control the salt level and adjust to your taste at the end.
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