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.
Jump to Comments (8)

Tags: Easy, fast, indian, Side Dishes, sweet and savory, Vegetarian, wheat-free

Comments (8) Questions (0)

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Steve_dunn02

almost 5 years ago Oui, Chef

I love hot steel cut oats for breakfast with a little maple syrup, or brown sugar and milk (OK...I sometimes use heavy cream...YUM!). I'm going to be trying this recipe as an alternative soon, it sounds delicious!

Winnie100

almost 5 years ago WinnieAb

This is fairly sweet on its own, but you may want to add a little honey or maple syrup if having it for breakfast. I was completely thinking about doing this with prunes Emily, and I'm going to try it next week with something gluten free...maybe millet.

Food52_photo

almost 5 years ago ENunn

Yay, Winnie. This sounds so good. I will also use this for breakfast couscous with prunes.

New_years_kitchen_hlc_only

almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

The spice combination sounds heavenly! I too love cardamom. It's really nice alone with nutmeg, too. (Thanks to Julie Sahni for that insight.) I'm making this for breakfast tomorrow! P.S. Really pretty bowl in the photo ;o)

_50u9297

almost 5 years ago shayma

winnie, the medley of spices are fabulous. this would also be lovely with some prawns. i like your idea of having it for brekkers.

Winnie100

almost 5 years ago WinnieAb

Thanks Shayma!

Susan_headshot

almost 5 years ago Food Blogga

Oh, yes, I'd love this for either dinner or breakfast, Winnie!

Winnie100

almost 5 years ago WinnieAb

Yes...anytime is good for this one!