Spiced Couscous

photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Toast and chop cashews or pistachios.
  • Melt 1/4 c butter in medium saucepan over low heat.
  • Add spices and cook 2 minutes, stirring occasionally.
  • Add stock and currants.
  • Can be prepared 4 hours ahead, bring to boil.
  • Mix in couscous and 2 tbsps.
  • butter.
  • Cover and remove from heat.
  • Let stand 5 minutes.
  • Fluff with fork; season with salt.
  • Transfer couscous to bowl, add nuts and toss well.

Questions & Replies

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  1. 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.
  2. This was delicious. I didn't have any currants, so used raisins instead. It was very easy to make.
  3. 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^.
  4. I omitted the 1/4 cup of butter as I thought it was unnecessary. It still turned out great. Made a great pairing with Recipe #83793. I'll definitely be making this dish again.
  5. Excellent.


  1. 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.
  2. 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.
  3. 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 and 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!
  4. Pretty good recipe. Substituted raisins for currants and pine nuts for cashews.
  5. This is excellent. I served it with roast chicken and it was the perfect complement. The spices are subtle and allow the natural flavour of the couscous to come through. I used toasted pine nuts instead of cashews and I reduced the chicken stock to 2 cups. Thanks for a great recipe.



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