Spiced Israeli Couscous with Raisins

By • January 6, 2010 8 Comments

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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

Serves 4-6

  • 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
  1. 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.
  2. 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.
  3. Sprinkle with a large pinch or two of course sea salt before serving.

More Great Recipes: Rice & Grains|Breakfast & Brunch|Side Dishes

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