Sweet and Savory Couscous with Dried Fruits, Herbs, and Nuts Recipe

Introduction

Couscous is a quick and versatile dish that absorbs flavors beautifully, making it a perfect side or base for many meals. This recipe combines fluffy couscous with fresh herbs, dried fruit, and toasted almonds for a delightful texture and taste.

Ingredients

• 2 cups couscous
• 2 cups chicken or vegetable stock (low sodium)
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 2 tbsp coriander/cilantro, finely chopped
• 2 tbsp parsley, finely chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup currants or sultanas
• 2 tbsp slivered almonds, toasted

Instructions

1. Step 1: Heat the chicken or vegetable stock until boiling using your preferred method, either on the stove or in the microwave for 3 to 4 minutes on high.
2. Step 2: Pour the hot stock over the couscous in a heatproof bowl. Shake the bowl gently to level the couscous, then cover it with a plate or cling wrap.
3. Step 3: Let the couscous sit for 10 minutes to absorb the liquid. Afterward, fluff it with a fork to separate the grains.
4. Step 4: Stir in the olive oil, lemon juice, and salt. Then fold in the chopped herbs, dried fruit, and toasted almonds, or combine all for a mix of flavors.
5. Step 5: Keep the couscous warm until ready to serve. It pairs wonderfully with Tagine or any Middle Eastern dishes.

Tips & Variations

• Toast the couscous lightly in a dry pan before adding stock for a nuttier flavor.
• Swap out apricots and currants for dried cranberries or raisins if preferred.
• Add a pinch of cinnamon or cumin for a warm, aromatic twist.
• Use fresh mint along with the herbs for a refreshing touch.
• For a vegan version, use vegetable stock and omit any non-vegan sides.

Storage

Store leftover couscous in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or stock to restore moisture, stirring occasionally to heat evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of stock?

Yes, you can use water, but stock adds more flavor to the couscous, enhancing the overall taste of the dish.

How do I keep couscous fluffy after reheating?

Reheat with a small amount of liquid and fluff with a fork to prevent it from clumping and becoming mushy.

Sweet and Savory Couscous with Dried Fruits, Herbs, and Nuts Recipe

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★★★★★

4.5 from 140 reviews

A flavorful, easy-to-make couscous dish perfect as a side or base for Middle Eastern meals, featuring tender couscous soaked in savory chicken or vegetable stock, accented with fresh herbs, dried fruits, and toasted almonds.

• Author: Isabella
• Prep Time: 5 minutes
• Cook Time: 10 minutes (steaming time included)
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Middle Eastern
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups couscous
• 2 cups chicken or vegetable stock, low sodium
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Herbs and Fruits

• 2 tbsp coriander/cilantro, finely chopped
• 2 tbsp parsley, finely chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup currants or sultanas
• 2 tbsp slivered almonds, toasted

Instructions

1. Heat the stock: Bring 2 cups of low sodium chicken or vegetable stock to a boil either on the stove or by microwaving it on high for 3-4 minutes.
2. Prepare couscous: Place 2 cups of couscous in a heatproof bowl. Pour the boiling stock evenly over the couscous. Shake the bowl gently to level the couscous, then cover it with a plate or cling wrap to trap steam.
3. Let couscous steam: Allow the couscous to absorb the liquid and steam for 10 minutes, resulting in fluffy and tender grains.
4. Fluff and season: After 10 minutes, fluff the couscous gently with a fork to separate the grains. Stir in 1 tablespoon of extra virgin olive oil, 1 tablespoon of lemon juice, and 1/2 teaspoon of salt to add flavor and moisture.
5. Mix herbs and fruits: Incorporate 2 tablespoons each of finely chopped coriander/cilantro and parsley. Then stir in the chopped dried apricots, currants or sultanas, and toasted slivered almonds. Mix well to combine all flavors.
6. Serve: Keep the couscous warm until ready to serve. This dish pairs wonderfully with tagines or any Middle Eastern cuisine.

Notes

• For a vegan option, use vegetable stock instead of chicken stock.
• To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
• Adjust the amount of lemon juice and salt according to taste preferences.
• For additional texture, consider adding chopped fresh vegetables like bell peppers or cucumbers when serving.
• Leftover couscous can be stored covered in the refrigerator for up to 3 days and reheated with a splash of water to restore moisture.

Keywords: couscous, Middle Eastern side dish, quick couscous recipe, couscous with dried fruit, healthy side, easy couscous