Add a Little Interest with Persian Couscous
Brighten up your meal with "Add a Little Interest with Persian Couscous," a vibrant dish that marries the nutty chew of pearl couscous with a medley of warm spices and sweet, tangy accents. Infused with turmeric, cumin, and a fragrant cinnamon stick, this dish boasts layers of flavor complemented by jewel-like pops of dried apricots, golden raisins, and pomegranate seeds. Toasted slivered almonds add satisfying crunch, while fresh parsley and mint bring a refreshing herbal finish. Finished with a drizzle of lemon juice for a zesty kick, this quick and easy side—ready in just 25 minutes—pairs beautifully with roasted meats or grilled vegetables for a standout meal. Perfect for both weeknight dinners and festive gatherings, this Persian-inspired couscous recipe is as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups pearl couscous (Israeli couscous)
- 2 cups water
- 2 tablespoons olive oil
- 1 cinnamon stick
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground cumin
- 0.5 cup dried apricots, chopped
- 0.25 cup golden raisins
- 0.25 cup slivered almonds, toasted
- 0.25 cup pomegranate seeds
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat a medium saucepan over medium heat and add 1 tablespoon of olive oil.
Toast the pearl couscous in the oil for 2-3 minutes, stirring occasionally, until lightly golden and fragrant.
Add the water, turmeric, cumin, the cinnamon stick, and a pinch of salt to the saucepan. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 10 minutes or until the couscous has absorbed the water and is tender. Remove from heat.
While the couscous cooks, heat the remaining 1 tablespoon of olive oil in a small pan over medium heat. Add the chopped apricots and golden raisins, cooking for 1-2 minutes until slightly softened. Remove from heat.
Once the couscous is done, remove the cinnamon stick and fluff the couscous with a fork.
Add the cooked apricots, raisins, toasted almonds, pomegranate seeds, chopped parsley, and chopped mint to the couscous. Gently toss to combine.
Drizzle the lemon juice over the couscous, then season with salt and black pepper to taste.
Transfer to a serving bowl, garnish with additional herbs or pomegranate seeds if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 336.2 g | 122% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 82.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2213 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
