Fragrant Couscous Pilaf with Spices (Print Version)

A fragrant pilaf combining couscous, warming spices, dried apricots, raisins, and toasted nuts in savory broth.

# 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:

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 Tips:

01 -
  • It comes together faster than rice but tastes like you spent an hour layering flavors.
  • The balance of sweet fruit, crunchy nuts, and warm spices makes every bite interesting without feeling heavy.
  • It works as a side dish or turns into a full meal with a handful of chickpeas tossed in.
  • Leftovers taste even better the next day after the spices have had time to settle into every grain.
02 -
  • Do not skip toasting the nuts, raw almonds and pistachios taste flat and chewy compared to toasted ones that crunch and release their oils.
  • Keep the lid on tight during the resting time or the couscous will turn out dry and uneven instead of fluffy and tender.
  • Add the fresh herbs after cooking, not before, or they'll turn dark and lose their bright flavor.
  • If your couscous seems too dry after fluffing, drizzle in a tablespoon or two of warm broth or water and fluff again.
03 -
  • Measure your couscous and liquid carefully, the ratio matters more here than it does with rice because couscous absorbs everything so quickly.
  • Let the spices bloom in the hot oil before adding liquid, this step unlocks their full flavor and keeps them from tasting raw or gritty.
  • Use a fork to fluff, not a spoon, so you don't smash the grains into a dense clump.
  • Taste before serving and don't be shy with the lemon, a bright squeeze at the end can transform the whole dish.
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