Spiced Couscous

Very pleasant couscous recipe. I used vegetarian chicken flavoured stock which made it even lower in fat, and whole allspice which I crushed myself. quick and easy and it filled the gaps. Thank you Evelyn!

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This was nice and lightly seasoned. It was my first time making and trying couscous and it was a good experience! :) I pretty much combined the instructions here with the instructions on the box of couscous (brought the ingredients to a boil before adding it to the couscous, then let it stand for 5 minutes. Then I added a touch of butter and fluffed it all up.) Yum! Thanks!

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This tasted good, but I gave it 3 stars because it is not necessary to boil the couscous with the liquid - you need only pour boiling liquid over the couscous and then cover it and let it stand. I actually tried to boil the couscous according to the recipe, and it lost the fluffiness it usually has. I would make this recipe as is but just pour the boiling ingredients straight over the couscous. We used raisins instead of currents and added slivered almonds. Although a little dense in texture, it tasted great!

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Totally simple and a perfect accompaniment for a Moroccan dinner. I found that I was out of currants and substituted raisins and dried cranberries, with excellent results.

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I made this exactly as directed except I used golden raisins instead of currants for their sweet smoothness. I served it with Chia's Vegetable Tagine and everything married together beautifully.

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I served this recipe with your Moroccan Spiced Chicken with Lemon and Carrots #60836 and it was the perfect compliment to the dish. The allspice provides a nice flavor without being overwhelming. Thank you Evelyn/Athens for sharing the recipe.

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I made this exactly as directed (except a little less salt), and it was wonderful. Served with My Lubia Chala With Kefta. This will be my standard couscous side dish from now on. Thanks, Evelyn!

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Soo Yummy!!! One of these days I'm going to find currants - as it was I used dried cranberries and that was just wonderful!! Thanks evelyn!!

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I was short on time and didn't have the couscous, so I made this with rice in my rice-cooker. It was terrific. I served it with Easy Chicken, Chickpea and Apricot Tangine. The two recipes complimented eachother brilliantly. Thanks!

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This is the perfect sidedish. Enough flavor to make the couscous delicious but not so much that it competes with the other flavors from the maindish. I added 1/2 tablespoon of dried parsley just to add a little color and prepared mine with whole wheat couscous. I always think of allspice as a baking spice but this really proves that it has a lot more versatility. Served this with Casablanca Chicken Casablanca Chicken for a perfect 30 minute meal. Thanks!

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Thanks, Evelyn for this excellent basic recipe! I made this to go with Vegetable Tagine #89278, and the currents really made this. I haven't made couscous in a long time and I'd forgotten how quick and delightful it is! The allspice paired very well with the flavor of the currents and allspice and both paired well with the tagine I made. I used orangic whole wheat couscous, and it turned out great. I didn't have any stock, so I did just use water, but I can imagine it would be even tastier with stock! I like that the flavors in this are subtle enough that it does not battle with your main dish for your attention- it just compliments it nicely. Thanks again- I'll come back to this one!

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