Spiced Couscous

WOW!! Dancer^ we really did enjoy this. I love couscous and an making believers out of my husband and family. I used cashews and toasted them as you suggested. The spices and currants really make this so yummy. I served this with pork roast and it made a great side dish. I could eat this as my main course I liked it so much. Thanks.

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This was delicious. I didn't have any currants, so used raisins instead. It was very easy to make.

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This was super! Just the right amount of spices. I used toasted cashews. I have always added toasted pinenuts to my couscous dishes, but I really liked the cashews, sweet and salty. I didn't have currants, so I used 1/4c dark raisins and 1/4c Craisins (sweetened dried cranberries). The craisins added a nice color to the dish. I served this with a brown sugar/soy base glazed, grilled swordfish and lightly sauteed zucchini, tomatoes and onions. A colorful presentation. DH said to put this meal on the "Company" list. Thanks Dancer^.

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I omitted the 1/4 cup of butter as I thought it was unnecessary. It still turned out great. Made a great pairing with Turkish Meatballs (Kofta). I'll definitely be making this dish again.

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Excellent.

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I wanted a healthy alternative to the jasmine rice we often eat at my house...this was great. It was very simple to make. The only thing I changed was that I subbed dates. I served this with the million dollar Moroccan chicken that some other reviewer suggested. Also, I used light butter to cut down on the calories...it definitely did not alter the flavor at all.

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Sounds like couscous with spices!

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Excellent! I made a few substitutions to accommadate ingredients on hand and this dish was wonderful. I'm even thinking that with apple juice in place of the chicken stock and a little honey or some sugar, it would be great for breakfast.

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Amazing! Went great with a chicken tagine that we made!

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This is wonderful! I was a bit afraid that the flavors would be too overpowering for what I was serving it with, but it was perfect. Not too flavored, not too salty, just wonderfully warm and tasty. Thank you for posting it.

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If I could give this ten stars I would. I loved this recipe! In my desperate attempts to find an edible couscous recipe (I hate the stuff) I have always failed but this is not just edible it is marvellous and will be made many times! I ground the cardamon and cloves myself which helped with the flavour I think. I also used lots of strong veggie stock because I was cookin for a couple of veggies. Heartily reccommended!

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I served this last night to accompany #33926. I tasted the couscous by itself so I could appreciate all the lovely flavours before mixing them with the lamb topping, YUM, YUM. It went really well with the lamb, another reviewer had recommend it in her review of the apricot lamb, that your couscous would pair well. Glad I took the advice, the lamb was great, but I had to up ingredients to get final flavours and result, where as you couscous was delcious just made as directed. The only change I did make was to do half butter and half olive oil. My hubby didn't like the addition of the nuts, but I think his nuts because I thought they were wonderful. But we did both agreed it was a lovely flavoured couscous and I will look forward to making it again soon. I think next time I will serve it by itself so I can enjoy the lovely flavours fully. Thanks for sharing

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I put less butter than called for, and I didn't have ground cardamom. I substituted slivered almonds for cashews -- and I added a little bit of allspice and cumin. It was really nice though and it went well with the Million Dollor Moroccan chicken.

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This was very good. I made a few changes. The packet directions for the instant couscous I used said equal quantities of liquid and couscous, so that's what I did, which meant I used a lot less stock. As I didn't have any currants I used the remaining flame raisins I had - about1/3 cup - and made up the quantity with craisins - worked well. Instead of the 3 spices I used the equivalent of Ras El Hanout. Next time I'll add a little chopped preserved lemon or grated lemon rind for zing. Great recipe - thank you, Dancer.

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Well I thought this was very nice. Easy, though a little dry because I cut way down on the butter. I don't recommend doing that if you don't mind the extra calories, as I think it would go nicely with the spices and nuts. I used vegetable stock, raisins, cashews and whole-wheat couscous.

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Very Easy to make, though the outcome was nice, it was nothing spectactular. Consider the addition of chopped fresh coriander too, for both colour and flavour. Thanks!

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This was exquisite! And so easy! I served it for a company of three, kept all the proportions in the recipe and got plenty of leftovers, mainly because, following Bay NZ's advice, I served it with Easy Crock Pot Chicken, Chickpea & Apricot Tagine. The two complemented each other to perfection. I couldn't find cardamom so I left it out, I used raisins instead of currants and pistachios instead of cashews. I burned my pistachios when toasting them first time around, so I took another batch and toasted for three minutes under medium-high heat without oil and they tasted delicious. Thanks for a super recipe!

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Absolutely incredible!! Have never really tried couscous before but I will be having this again, went surpurbly with Crock Pot Chicken, Chickpea & Apricot Tagine # 137530 these flavours together were supurb!! Thanks for posting

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Pretty good recipe. Substituted raisins for currants and pine nuts for cashews.

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i don't like couscous myself but made this for DH, who was so enamored with this dish - he ate 2 servings. i followed the directions exactly to perfection. don't skip toasting the cashews, even if they are already roasted - it brings out a whole new extrovert flavor. i made this with wholewheat couscous and used reduced-fat butter with no problems.

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