Total Time
Prep 25 mins
Cook 0 mins

Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)

Ingredients Nutrition


  1. Bring the broth to a boil; cover with a lid to keep hot; set aside.
  2. In a large skillet melt the butter with oil over medium-high heat.
  3. Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
  4. Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
  5. Add in couscous and stir until coated with the onion mixture.
  6. Mix in the hot broth and currants; cover with a lid.
  7. Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
  8. Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.
Most Helpful

5 5

really nice! i reduced the couscous and broth by one-third, but left all other measurements the same. i didn't wind up using any pepper-- it tasted fine without. i also didn't have any currants on hand, so i just did without. it was still great.

5 5

I really liked this dish when I made it, but it was even better the next day cold. I decided to not use the olive oil and cumin( I do not like it). I also substituted dried cranberries for the currants. I made this earlier in the day and just added the hot couscous at serving time. This would be a great make ahead dish for a buffet. Thanks for the recipe.

5 5

The humble couscous really shines here!