Fruity, Nutty Couscous

This is a great accompaniment to the Moroccan Chicken with Apricot Glaze, but can really be served with anything for a change of pace.  You can also double the recipe and bring it as a side dish to a potluck dinner, and it is good served hot or cold.

Prep Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4-6 people


  • 2 cups chicken broth, vegetable broth, or water
  • 1 1/2 cup whole wheat couscous grains
  • 1/4 tsp cinnamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 1/2 cup slivered almonds
  • 1/2 raisins
  • 1/2 dried apricots, thinly sliced
  • salt and pepper to taste
  • 1 Tbsp olive oil


  1. Put broth (or water) on to boil.
  2. Using a fork, stir together the couscous grains, all the spices, the nuts and dried fruit, and the olive oil in a bowl.
  3. When the broth is boiling, stir in the couscous mixture to the liquid, cover with a tight-fitting lid and remove from the heat.  Let sit for 10 minutes, until all the liquid is absorbed.  fluff with a fork and serve.


  • This dish can easily be made vegan by using vegetable broth or water, although I only recommend using water if you have no broth in the house, have no neighbours you can ask, or you can’t get to the store.  Water will make it taste, well, watery, while broth adds a ton of flavour. (The same applies if you’re using chicken broth.)
  • You can also substitute dried cranberries for raisins, or use any types of nuts you want.  Cashews and pistachios work well and are in keeping with Moroccan cuisine.  Or mix it up and add a combination of fruits and nuts to make it your own.

What do you think you would add in to this for your family?  Would you make the spices hotter with a pinch of cayenne? Or would you go sweeter with the addition of more fruit?  Share your ideas in the comments below.

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