Spiced Couscous Pilaf with Nuts (Print Version)

Aromatic couscous with dried apricots, raisins, almonds, and warming spices in 30 minutes.

# What You 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:

01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for an additional 1 minute.
02 - Stir in ground cumin, cinnamon, coriander, turmeric, black pepper, and salt. Cook for 30 seconds until the spices release their aroma.
03 - Incorporate chopped dried apricots and golden raisins, stirring thoroughly to coat them in the spices.
04 - Pour vegetable broth into the saucepan and bring the mixture to a boil.
05 - Remove the saucepan from heat. Stir in couscous, cover with a lid, and allow to stand for 5 minutes to absorb the liquid fully.
06 - Fluff couscous gently with a fork. Fold in toasted almonds, chopped pistachios, fresh parsley, and optional mint. Adjust seasoning if necessary.
07 - Serve warm, garnished with additional nuts and lemon wedges to taste.

# Expert Advice:

01 -
  • This pilaf comes together in under 30 minutes but tastes like something that simmered all afternoon
  • The sweet and savory balance makes it equally perfect alongside roasted chicken or standing alone as a light vegetarian dinner
  • Leftovers actually improve overnight as the spices meld and dried fruits plump up even more
02 -
  • Dont skip the toasting step for the almonds, that extra minute of effort transforms them from merely nutty to positively fragrant
  • The couscous continues absorbing liquid as it sits, so if you're making this ahead, reserve a handful of toasted nuts to add fresh at serving time
  • Resist the urge to lift the lid during those crucial 5 minutes of steaming, the trapped steam is what creates perfectly fluffy grains every time
03 -
  • Always toast your nuts in a dry pan over medium heat, shaking frequently, until they're fragrant and just starting to color
  • For extra protein, fold in a can of drained chickpeas along with the toasted nuts
  • If your broth is particularly salty, reduce the added salt and adjust at the very end
Go Back