This side dish is great for entertaining, as you can prepare the topping ahead of time, and the couscous takes only minutes. Try adding a cup of drained and rinsed garbanzo beans to boost the protein! —Cindy Beberman, Orland Park, Illinois
Spiced Pearl Couscous with Pine Nuts
Ingredients
- 2 tablespoons olive oil
- 1-3/4 cups finely chopped sweet onions
- 1-1/2 cups uncooked pearl (Israeli) couscous
- 1-3/4 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/3 cup dried currants
- 1/4 cup minced fresh cilantro
- 2 tablespoons finely chopped mint leaves
- 2 teaspoons grated lemon zest
- 1/3 cup pine nuts, toasted
- Lemon wedges, optional
Directions
- In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 6-8 minutes. Add couscous; cook and stir until couscous is lightly browned, 2-3 minutes.
- Add water, salt, cinnamon, curry powder, cumin and coriander; bring to a boil. Reduce heat; simmer covered until liquid is absorbed and couscous is tender, 7-10 minutes. Stir in currants, cilantro, mint and lemon zest; let stand 5 minutes. Fluff with a fork. Sprinkle with toasted pine nuts. If desired, serve with lemon wedges.
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