Quick-n-Easy Couscous
Looking for a warm, cosy side dish that’s full of flavour and ready in minutes? Our Quick and Easy Couscous recipe brings together fragrant spices, sweet golden raisins, and juicy pomegranate seeds for a dish that’s as beautiful as it is delicious. Perfect on its own or paired with a fresh salad, it’s a go-to for those nights you need something quick but special.
Ingredients
- 1 box (7.6 ounces) plain couscous
- 2 cups vegetable stock
- ¾ cup golden raisins
- ¼ teaspoon cinnamon
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Seeds from 1 pomegranate
- ¼ cup fresh coriander, chopped
Instructions
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Heat the Stock: In a medium-sized pot, bring your vegetable stock to a boil.
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Add Couscous & Spices: Once boiling, add in the couscous, golden raisins, cinnamon, paprika, cumin, and ground coriander. Stir it all together, cover the pot with a lid, and turn off the heat. Let it sit for about 5 minutes, allowing the couscous to absorb all those warm flavours.
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Fluff & Mix: After 5 minutes, remove the lid and fluff the couscous with a fork. Add a drizzle of olive oil for extra flavour and texture, stirring to combine.
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Finish with Pomegranate and Coriander: Stir in the pomegranate seeds and chopped coriander, reserving a few seeds for garnish to make it extra pretty.
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Serve & Enjoy! Plate up your couscous and serve it alongside a fresh salad or as a flavourful base to your favourite protein.
Pro Tip
For a little extra crunch, add some toasted almonds or pine nuts before serving. They pair beautifully with the sweetness of the raisins and pomegranate.
Why You’ll Love This Dish
- Quick & Easy: This recipe is done in under 15 minutes, perfect for busy nights.
- Nutritious & Delicious: Full of fiber, vitamins, and antioxidants from the pomegranate, couscous, and fresh herbs.
- Perfect Balance: The cinnamon and raisins add a gentle sweetness, while the cumin and coriander add warmth and earthiness.
Serve it warm, and don’t forget to add a few extra pomegranate seeds on top for that pop of colour!
This recipe has been written by Julie Stewart, BANT registered nutritionist®.
About Julie Stewart
With over 25 years of experience in the pharmaceutical industry and a deep passion for nutritional science, Julie pursued studies in naturopathic nutritional therapy, sparking a keen interest in nutrigenomics – the study of how food and lifestyle impact our genes.
After transforming her own health journey – overcoming obesity and chronic health issues in her 30s to become medication-free and in peak fitness by her 50s – Julie shifted her focus from dispensing pharmaceuticals to prescribing food as medicine.
Now, she dedicates her time to supporting private clients and fulfilling NHS commitments, providing evidence-based nutrition and lifestyle guidance for chronic conditions like weight management and gut health.
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