1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (248g) Recipe makes 4 servings
Calories 546
Calories from Fat 210		(38%)
Amount Per Serving		%DV
	Total Fat 23.4g	35%
	Saturated Fat 12.2g	61%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 49mg		16%
Sodium 669mg		27%
Potassium 466mg		13%
Total Carbohydrate 71.4g		23%
	Dietary Fiber 4.9g	19%
	Sugars 14.7g
Protein 13.9g		27%
detailed view... how is this calculated?

Menus using this recipe:

Christmas Eve

GotBoxer?

Spiced Couscous

Recipe #24336 | 27 min | 15 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Dancer^
Apr 3, 2002

SERVES 4 (change servings and units)

Ingredients

1/4 cup butter
1/4 teaspoon cinnamon, ground
1/4 teaspoon cardamom, ground
1/8 teaspoon clove, ground
2 1/4 cups chicken stock
1/2 cup currant
1 1/2 cups couscous
2 tablespoons butter
1/2 teaspoon salt
1/4 cup cashews or pistachios

Directions

1
Toast and chop cashews or pistachios.
2
Melt 1/4 c butter in medium saucepan over low heat.
3
Add spices and cook 2 minutes, stirring occasionally.
4
Add stock and currants.
5
Can be prepared 4 hours ahead, bring to boil.
6
Mix in couscous and 2 tbsps.
7
butter.
8
Cover and remove from heat.
9
Let stand 5 minutes.
10
Fluff with fork; season with salt.
11
Transfer couscous to bowl, add nuts and toss well.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Pasta, Rice & Grains > Pasta
Main Ingredient > Fruit > Nuts
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: Chef #921940

On Jan 11, 2009

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.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Lilpunkin

On Jan 4, 2009

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

0 people found this review helpful

Was this review helpful to you? YES | NO

From: eatrealfood

On Oct 22, 2005

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.

4 people found this review helpful

Was this review helpful to you? YES | NO

From: The Flying Chef

On Dec 11, 2007

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

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 20 reviews