Spiced Couscous

From: rebeccaa2

On Jun 24, 2007

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!

From: Aioli_Queen

On Apr 16, 2007

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.

From: yamakarasu

On Jun 1, 2008

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!

From: pattikay in L.A.

On Jun 11, 2007

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.