Spiced Couscous Pilaf with Fruits (Printer version)

A fragrant pilaf with couscous, warming spices, dried fruits, and toasted nuts. Simple to prepare and versatile for any meal.

# 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

# Directions:

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 comes together in 30 minutes flat, so you can make something restaurant-quality on a busy weeknight without stress.
  • The combination of warm spices, chewy dried fruit, and crunchy nuts hits every texture and flavor note your palate could want.
  • It works as a side dish or a light main, and it's flexible enough to adapt to whatever you have in your pantry.
02 -
  • Don't skip toasting your own nuts if you can manage it—the difference between raw and toasted almonds and pistachios is genuinely noticeable and transforms the whole dish.
  • The 5-minute resting time is not a suggestion; if you open that lid too early or leave it too long, you'll either have crunchy grains or mush, so set a timer and walk away.
03 -
  • Toast your own nuts in a dry skillet over medium heat for about 3 minutes, shaking occasionally, and you'll taste the difference immediately compared to pre-toasted versions.
  • If your couscous still has dry spots after resting, cover it again for another minute or two, but don't stir it too much or you'll break the grains into tiny pieces.
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