Spiced Couscous Pilaf (Printable Version)

A fragrant couscous pilaf with warming spices, dried fruits, and toasted nuts. Perfect as a side dish or light main course.

# 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

# Directions:

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 Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners suddenly feel less like a chore and more like something you actually want to cook.
  • The mix of sweet dried fruit, toasted nuts, and warm spices creates this unexpected complexity that tastes way more impressive than the minimal effort required.
  • It's naturally vegetarian but rich enough to stand alone as a light main, or pair beautifully alongside almost anything grilled.
02 -
  • Don't skip the resting period after adding the couscous; those 5 minutes are non-negotiable if you want fluffy grains instead of a mushy situation.
  • If your couscous still feels a bit dry after resting, add a splash more broth or even water, and let it sit another minute—overhydrated is easier to fix than underhydrated.
  • Toasting the nuts yourself takes two minutes and changes everything; store-bought toasted nuts lose their crunch faster than you'd expect.
03 -
  • If you're meal prepping, make the couscous without the fresh herbs and nuts, then add those at serving time so everything stays vibrant and crisp.
  • Toast your own spices if you have the time—ground spices lose their punch after a few months, but whole spices last longer and grinding them yourself guarantees fresher flavor.
Return