Spiced Couscous Pilaf (Printable)

Fragrant couscous with dried fruits, toasted nuts, and warming Middle Eastern spices in savory broth.

# What Goes In:

→ 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
18 - Lemon wedges, for serving

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
02 - Stir in ground cumin, cinnamon, coriander, turmeric, black pepper, and salt. Cook the spice mixture for 30 seconds, stirring constantly, until the spices become aromatic and release their oils.
03 - Add chopped dried apricots and raisins to the saucepan. Stir well to coat the fruit evenly with the spice mixture, allowing the flavors to meld.
04 - Pour in the vegetable broth and increase heat to high. Bring the liquid to a rolling boil, ensuring all ingredients are well combined.
05 - Remove the saucepan from heat immediately. Stir in the couscous, cover tightly with the lid, and let stand undisturbed for 5 minutes to allow complete liquid absorption.
06 - Uncover the saucepan and fluff the couscous thoroughly with a fork to separate grains. Gently fold in toasted almonds, pistachios, fresh parsley, and mint, taking care not to crush the delicate grains.
07 - Taste the pilaf and adjust salt and pepper seasoning as desired. Serve warm in a shallow bowl, garnished with additional toasted nuts and fresh lemon wedges on the side.

# Expert Advice:

01 -
  • The combination of sweet dried fruits and crunchy toasted nuts creates these perfect little pockets of surprise in each bite that youll find yourself hunting for.
  • Its honestly the most forgiving side dish in my arsenal, ready in under 30 minutes while fancy enough for dinner parties yet simple enough for Tuesday night.
02 -
  • Never add the nuts until after the couscous has steamed - I learned the hard way that they get soggy otherwise, completely losing their delightful crunch.
  • The pilaf actually tastes even better after sitting for about 10 minutes, as it gives time for all those aromatic oils to further permeate the grains.
03 -
  • If you have the extra minutes, toast the dry couscous in a skillet before adding the hot broth - this one step develops a nutty flavor that elevates the entire dish.
  • When measuring spices, use your palm instead of measuring spoons and adjust to your own taste - cooking with your senses rather than strict measurements creates a dish thats truly your own.
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