Couscous Pilaf Spiced Dried Fruits (Printer-friendly)

Fluffy couscous with aromatic spices, dried fruits, and toasted nuts for a colorful side dish.

# Required Ingredients:

→ Grains

01 - 1 1/2 cups couscous
02 - 2 cups vegetable 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 finely chopped onion
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

→ Fresh Herbs & Garnish

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

# How-To 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 until fragrant.
02 - Stir in cumin, cinnamon, coriander, turmeric, black pepper, and salt. Cook for 30 seconds until spices become fragrant, stirring constantly to prevent burning.
03 - Add dried apricots and raisins to the pan. Stir well to coat the fruit evenly with the spice mixture.
04 - Pour in the vegetable broth and bring to a rolling boil over high heat.
05 - Remove from heat immediately. Stir in couscous, cover tightly with lid, and let sit undisturbed for 5 minutes until all liquid is absorbed.
06 - Uncover and fluff the couscous thoroughly with a fork. Gently fold in toasted almonds, pistachios, parsley, and mint, being careful not to overmix.
07 - Taste and adjust salt or spices as needed. Serve warm, garnished with additional nuts and fresh lemon wedges on the side.

# Expert Suggestions:

01 -
  • The sweet and savory combination creates layers of flavor that keep everyone reaching for seconds
  • It comes together in under 30 minutes but tastes like something you simmered all afternoon
  • The texture contrasts between fluffy couscous, chewy fruit, and crunchy nuts make every bite interesting
02 -
  • Dont skip toasting the nuts. Their crunch and warmth add a textural element that makes the dish feel complete
  • The couscous continues to absorb liquid as it sits. If making ahead, add a splash of warm broth before serving
  • Letting the spices bloom in the hot oil for those 30 seconds is what transforms this from ordinary to extraordinary
03 -
  • Rinse your couscous under cold water before cooking if you want each grain extra fluffy and separate
  • Use a fork to fluff rather than a spoon. A spoon compresses the grains while a fork aerates them
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