If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I've always been a big fan of cinnamon, but I have a relatively new love for cardamom and I adore the two together and with other spices. I created this Middle Eastern-inspired couscous dish to accompany my Baked Whole Red Snapper in Tahini Sauce, but it also makes a nice breakfast when warmed with some milk or cream... —WinnieAb
- 2 cups water
- 1 cup Israeli couscous (white or whole wheat)
- 1/2 cup yellow raisins
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 2 tablespoons butter
- course sea salt
- In a small pot on the stove, bring the water to a boil. Add the couscous and the raisins and reduce the heat to a simmer.
- Add the spices and allow to cook for about 10 minutes, until the water has cooked off and the couscous is plump and tender. Stir in the butter.
- Sprinkle with a large pinch or two of course sea salt before serving.
- This recipe was entered in the contest for Your Best Couscous Dish
By the Book
How to cook like the leading ladies of literature
Eat like your favorite literary heroines,
Did you say vacation or cocktail?
Know (and shop) the basics.
A different kind of tomato dish.
The chicest apron around.