Tunisian Spiced Couscous with Raisins and Almonds

Ingredients

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (60g) slivered almonds, toasted 1/2 cup (60g) slivered almonds, toasted
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 12g
• Protein: 9g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, place the couscous and pour the vegetable broth over it. Cover and let it sit for 10 minutes until the couscous absorbs the broth.
2. 2.
   Fluff the couscous with a fork to separate the grains.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the ground cumin, coriander, cinnamon, turmeric, and cayenne pepper (if using) to the skillet. Stir well to coat the onions and garlic with the spices.
5. 5.
   Add the raisins to the skillet and cook for an additional 2 minutes, allowing them to plump up.
6. 6.
   Gently fold the spiced onion mixture into the fluffed couscous, ensuring that the spices are evenly distributed.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Sprinkle the toasted slivered almonds over the couscous and garnish with fresh cilantro or parsley.
9. 9.
   Serve warm as a main course or as a side dish.

Treat your ingredients with care...

• Couscous — Make sure to use the correct ratio of couscous to vegetable broth for the perfect texture. Fluff the couscous with a fork to separate the grains after it has absorbed the broth.
• Raisins — Soak the raisins in warm water for a few minutes before adding them to the dish to ensure they become plump and juicy.
• Almonds — Toast the slivered almonds in a dry skillet over medium heat until they turn golden brown, stirring frequently to prevent burning.
• Spices — Adjust the amount of spices according to your personal preference for heat and flavor intensity.
• Fresh herbs — Use either cilantro or parsley for garnish, depending on your taste preference.

Tips & Tricks

• For added flavor, you can sauté the couscous in olive oil before adding the vegetable broth.
• Customize the dish by adding cooked vegetables such as carrots, zucchini, or bell peppers.
• Serve the couscous with a dollop of Greek yogurt or a squeeze of lemon juice for a tangy twist.
• If you prefer a spicier version, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a microwave or steam it for a few minutes.

Serving advice

Serve the Tunisian Spiced Couscous as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled chicken, lamb, or fish.

Presentation advice

Fluff the couscous with a fork before serving to ensure the grains are separated and light. Garnish with a sprig of fresh cilantro or parsley for a pop of color. Serve in a large platter or individual bowls to showcase the vibrant colors and textures of the dish.