Spiced Couscous Pilaf (Printable)

A fragrant couscous pilaf with warming spices, dried fruits, toasted nuts, and savory broth. Perfect as a side or light main.

# What You'll Need:

→ 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

# How to Make It:

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

# Expert Advice:

01 -
  • It looks and tastes impressive but comes together faster than rice, perfect when you need something special without the fuss.
  • The balance of sweet fruit, toasted nuts, and warm spices makes every bite interesting without being heavy.
  • It works as a side dish or a light meal on its own, and somehow tastes even better the next day.
  • You can swap the fruits and nuts based on what you have, and it still turns out beautifully every time.
02 -
  • If you add the couscous while the broth is still on the heat, it can turn gummy, so always remove the pan first and then stir it in.
  • Toast the nuts separately in a dry pan before adding them at the end, otherwise they lose their crunch and just get soggy.
  • Let the couscous rest covered for the full five minutes without peeking, lifting the lid releases steam and you'll end up with uneven texture.
03 -
  • Use a fork to fluff the couscous, never a spoon, because a spoon presses the grains together and makes them dense.
  • If you want deeper flavor, toast the couscous in the oil with the onions for a minute before adding the broth.
  • Add the fresh herbs at the very end so they stay bright and don't wilt into the hot couscous.
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