Spiced Couscous Pilaf (Printable)

Savory couscous pilaf with apricots, nuts, and aromatic spices, perfect as a light side or main dish.

# What you'll need:

→ Grains

01 - 1 1/2 cups couscous
02 - 2 cups vegetable broth

→ Dried Fruit & Nuts

03 - 1/3 cup dried apricots, chopped
04 - 1/3 cup golden raisins
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

→ Fresh Herbs & Garnish

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

# Method:

01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Incorporate minced garlic and cook for an additional minute.
02 - Add ground cumin, cinnamon, coriander, turmeric, black pepper, and salt to the saucepan. Stir and cook for 30 seconds until fragrant.
03 - Stir in the chopped dried apricots and golden raisins, coating them evenly with the spices.
04 - Pour vegetable broth into the saucepan and bring the mixture to a boil.
05 - Remove the saucepan from heat, stir in the couscous, cover, and let stand for 5 minutes to allow the couscous to absorb the liquid.
06 - Fluff the couscous with a fork. Gently fold in toasted almonds, pistachios, chopped parsley, and optional fresh mint. Adjust seasoning as needed and serve warm with lemon wedges and extra nuts for garnish.

# Expert Advice:

01 -
  • It's ready in 30 minutes but tastes like you fussed over it all afternoon.
  • The warm spices make your kitchen smell incredible, and guests always ask what that amazing scent is.
  • It works as a side dish or a light main, stretching to feed more people without extra effort.
02 -
  • Never stir the couscous while it's steaming—patience here is what gives you fluffy grains instead of a gluey mess.
  • Toast your own nuts if you possibly can; the difference between pre-toasted and ones you toast yourself is the difference between good and unforgettable.
03 -
  • Make the dish a few hours ahead and serve it at room temperature—the flavors actually deepen as it sits, and it's perfect for entertaining.
  • If you're using store-bought broth, taste it first; some are saltier than others, so hold back on adding salt until you've tasted the finished dish.
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