Sweet and Savory Couscous with Dried Fruits, Herbs, and Nuts Recipe
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.
- 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
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
- 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.
- 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.
- Let couscous steam: Allow the couscous to absorb the liquid and steam for 10 minutes, resulting in fluffy and tender grains.
- 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.
- 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.
- 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
