Spiced Israeli Couscous with Raisins

January  6, 2010
4 Ratings
  • Serves 4-6
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • Oui, Chef
    Oui, Chef
  • WinnieAb
  • EmilyNunn
  • AntoniaJames
  • shayma
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.

8 Reviews

Oui, C. January 13, 2010
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!
WinnieAb January 8, 2010
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.
EmilyNunn January 8, 2010
Yay, Winnie. This sounds so good. I will also use this for breakfast couscous with prunes.
AntoniaJames January 8, 2010
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)
shayma January 8, 2010
winnie, the medley of spices are fabulous. this would also be lovely with some prawns. i like your idea of having it for brekkers.
WinnieAb January 8, 2010
Thanks Shayma!
Food B. January 6, 2010
Oh, yes, I'd love this for either dinner or breakfast, Winnie!
WinnieAb January 8, 2010
Yes...anytime is good for this one!