Savoy Spiced Cous Cous

Savory Spiced Couscous

Leora_Copeland Main Courses, Recipe, Vegetarian Atlas Leave a Comment

What I've Learned So Far


This recipe for savory spiced couscous is quick and easy, and it would be simple to swap out a vegan alternative for the butter to make it a vegan meal. Most of the couscous you buy in Western supermarkets will be made from wheat - so not gluten free. It's a great grain for a quick meal because it cooks so fast and takes very little effort. There's a lot of varieties of boxed couscous out there with flavor packets, and to which you can add ingredients. This recipe is satisfying enough to eat as a meal, but would also be a great side dish.
Ingredients for savory spiced couscous

Originally from North Africa, couscous has become a very popular grain all over the world and can be found in most supermarkets. While it might seem like you're boiling it to cook, in reality you're steaming the couscous which is why you cover it and let it sit once the water comes to a boil.

Couscous and pasta have similar nutritional values, although pasta is usually more refined and cooked by boiling. While both couscous and pasta are made from wheat, couscous is made from crushed durum wheat semolina, while pasta is made from ground wheat. You can buy whole wheat and gluten-free versions of couscous as well as grain with regional variations.


The Recipe


You'll Need:

• 1 C couscous

• 1.5 C broth or water

• 2 Tbsp olive oil

• 2 Tbsp butter

• 1/4 C chopped red onion

• 1 tsp cinnamon

• 1/2 C chopped dried apricots

• 2/3 C pine nuts, toasted in a dry pan

• 1/4 C chopped, flat-leaf parsley

Do This:

1. Heat the olive oil and 1 Tbsp of butter in a pot.

2. Add the onion, cinnamon and couscous.

3. Stir for a few minutes until the couscous turns golden.

4. Add the broth or water, season with salt and pepper, and bring to a boil.

5. Once boiling, turn off the heat and set aside for 5 minutes.

6. Add the apricots, pine nuts and parsley and mix well.


Recipe Notes


• Read the directions on the couscous to make sure you've got the right ratio of liquid for one C of dry grain. It's generally 1.5; however, it's best to check and adjust if needed.

• Using a good quality vegetable stock or no-chicken stock will give the couscous a bit more flavor.

• It's easy to toast the pine nuts. Just heat up a dry skillet and stir them around until golden brown.

• You can also toast pine nuts on a cookie sheet under the broiler - but watch them closely because they'll burn quickly!

Savory spiced couscous

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