Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Couscous with Dates and Almonds

This post may contain affiliate links. Please read the disclosure policy.

Do you have one of those recipes that you could literally make with your eyes closed? For me this couscous is one of those recipes. Ever since I discovered it last January in my Cook’s Illustrated magazine I have made it at least once a month. I don’t know why this recipe has not made an appearance on here until today, it is so good!

This couscous is a cinch to make and can be served hot or cold.  It is the perfect side dish to grilled chicken or fish. I like to make a big batch and portion it out into little containers to throw into lunch boxes throughout the week. The crunchy almonds and sweet, tender dates pair perfectly with the light and fluffy couscous.

Pin this recipe now to remember it later

Pin Recipe

Couscous with Dates and Almonds

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 to 6 servings
No ratings yet

Ingredients 

Ingredients:

  • 3 tablespoons unsalted butter
  • 2 cups couscous
  • 1 tablespoon finely grated fresh ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 cup chopped dates
  • 1 ¼ cups water
  • 1 cup low-sodium chicken broth
  • 1 teaspoon table salt
  • 3/4 cup coarsely chopped almonds, toasted
  • 3 tablespoons minced fresh cilantro leaves
  • 2 teaspoons lemon juice
  • Ground black pepper

Instructions

  • In medium saucepan over medium-high heat melt butter. When foaming subsides, add couscous, ginger, cardamom, and dates and cook, stirring frequently, until couscous is just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove from heat.
  • Let stand until couscous is tender, about 7 minutes. Uncover and fluff with a fork. Stir in almonds, cilantro, and lemon juice; season with pepper to taste, and serve.
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: adapted from Cook’s Illustrated, January 2011

Get new recipes weekly plus our FREE ebook!