Total Time
Prep 5 mins
Cook 7 mins

I made this up one day then mom decided she needed the recipe. So here it is in print. It's a beautiful dish. Feel free to substitute different spices for the curry powder - just please tell me what you used & how it turned out! I substituted ras el hanout & it was yummy. Can be made vegan by using 2TB olive oil & eliminating the butter.

Ingredients Nutrition


  1. Melt butter with the oil in large saucepan.
  2. Saute onion briefly. Add salt, dried cranberries & curry powder. Cook, stirring, until onions are softened.
  3. Add broth & bring to a boil. Stir in couscous. Remove from heat. Cover & let stand 5 minutes.
  4. Stir in spinach, cover & let stand additional 2 minutes. This wilts the spinach but doesn't cook it.
  5. Fluff with a fork & enjoy.
Most Helpful

Rating as a 5 star as I did not have the spinach leaves! This may have made all the difference to this recipe, which was lovely, but we thought it could do with another element - I am sure the spinach leaves was it!! :-) We enjoyed the addition of the cranberries, this was a great fruity taste to the curry couscous. We both enjoyed this with salad leaves and crusty bread for a light supper tonight! Thanks Bethie, made for the Veg'N'Swap in the Veggie forum. FT:-) (Photos to be posted - noted due to the changes on the 7th July.)

French Tart July 06, 2010

I found this recipe a number of years ago and even served it at my wedding. I love it. However, in my low carb days I turned it into a complete meal by subbing quinoa for the couscous. Yummy. Yummy. Yummy.

Sara Morford January 09, 2016

This was such a flavorful way to prepare couscous! I loved the kick of the curry powder with the sweet/tart of the dried cranberries. This was a wonderful side with grilled chicken. I can't wait to try this recipe again and maybe add a little crunch with some toasted nuts.

stephstew May 05, 2013