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Go Cuckoo for Couscous! With Raisins and Almonds

This Couscous will have everyone talking at the table.

Photo by Stone Soup @

Excellent as a healthy vegetarian main or as a side dish with lamb or beef, plump and chewy Israeli pearl couscous is cooked in a delicious spiced broth, combined with a mild sweetness of raisins and crunchy toasted almonds.

Healthy and nutrient packed, vitamins and minerals from the raisins and almonds gently boosts up the natural fibre and protein levels from the couscous.

Works incredibly well alone or as a lovely dinner side dish with roasted lamb, spiced chicken or get bold by cooking it with ground lamb, beef or veal.


1 tablespoon olive oil

1/2 cup sliced almonds

2 tablespoons butter

1/2 large onion very thinly sliced

2 cups pearl couscous

1 cinnamon stick

2 1/2 cups chicken broth

1/4 cup raisins

1/2 cup Italian parsley

zest of 1 small lemon

¼ – 1/2 teaspoon kosher salt adjust to taste


Warm the oil in a large deep skillet over medium high heat. Add the almonds and saute until toasted and fragrant. Remove from heat and set aside.

Melt the butter in the skillet and then add the onion, couscous, and cinnamon stick. Cook, while stirring frequently, until browned.

Add the chicken broth, bring to a boil, then reduce to a simmer. Simmer until the couscous is tender, about 6 minutes. Remove from the heat.

Add the raisins, toasted almonds, parsley, and lemon zest. Stir to combine. Taste and salt as needed.

Sandra Chan


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