Spiced Israeli Couscous with Raisins

January  6, 2010
4 Ratings
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
In This Recipe
  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.
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I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.