Jeweled Couscous
Quick jeweled couscous with raisins, pecans, and Ras el Hanout. Ready in 15 minutes. Great hot, cold, or for leftovers.
Best ever couscous! With diced pecans, plump raisins, & Ras el Hanout (translates to 'top of the shop')! With just a handful of ingredients, you are just 15 minutes away from yum!
- Ready in about 15 minutes using just a few ingredients: couscous, raisins, nuts, Ras el Hanout, and olive oil.
- Cook by pouring couscous into boiling, spiced water, cover and rest 5 minutes, then fluff for light texture.
- Flexible recipe: swap nuts, dried fruit, or spice blend, and store leftovers in the fridge for 3 to 4 days.
Spices
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Preparation Instructions:
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More About This Recipe
Frequently Asked Questions
What is Ras el Hanout and can I substitute it?
Ras el Hanout is a Moroccan spice mix often containing cumin, coriander, cinnamon, ginger, and more. If you do not have it, use a mix of cumin, coriander, a pinch of cinnamon and turmeric, or try garam masala or curry powder as an easy substitute.
Is this dish gluten free?
No. Traditional couscous is made from wheat and contains gluten. For a gluten free option, use quinoa, millet, or certified gluten free couscous made from corn or sorghum. Cooking times and textures will change.
Can I use Israeli or pearl couscous instead?
Yes, but the method differs. Pearl couscous needs more water and simmering for about 8 to 10 minutes until tender. Follow the package or use roughly 1 to 1.5 cups water per cup pearl couscous and cook on the stove instead of simply steaming off heat.
How do I get fluffy couscous and avoid mushy results?
Bring the water to a boil, stir in the couscous, cover and remove from heat. Let it sit undisturbed for about 5 minutes, then fluff gently with a fork. Avoid over-stirring while it rests. If it seems too wet, spread it in a pan and lightly toast to dry excess moisture.
How many people does this recipe feed?
Two cups of dry couscous yields about 6 to 8 cups cooked. That makes roughly 6 to 8 side-dish portions, or 4 main-course servings depending on appetites and sides.
How do I store and reheat leftovers?
Cool leftovers quickly and refrigerate in an airtight container for 3 to 4 days. Reheat in the microwave with a splash of water and a loose cover, or warm in a skillet with a little oil. You can also freeze cooked couscous for up to a month; thaw overnight in the fridge before reheating.
What are good substitutions for nuts or raisins if I have allergies?
For nut allergies, replace pecans with roasted pumpkin seeds, sunflower seeds, or toasted oats for crunch. Swap raisins for dried cranberries, chopped apricots, or currants. You can also add fresh herbs, citrus zest, or chickpeas for extra texture and flavor.
What is Ras el Hanout and can I substitute it?
Ras el Hanout is a Moroccan spice mix often containing cumin, coriander, cinnamon, ginger, and more. If you do not have it, use a mix of cumin, coriander, a pinch of cinnamon and turmeric, or try garam masala or curry powder as an easy substitute.
Is this dish gluten free?
No. Traditional couscous is made from wheat and contains gluten. For a gluten free option, use quinoa, millet, or certified gluten free couscous made from corn or sorghum. Cooking times and textures will change.
Can I use Israeli or pearl couscous instead?
Yes, but the method differs. Pearl couscous needs more water and simmering for about 8 to 10 minutes until tender. Follow the package or use roughly 1 to 1.5 cups water per cup pearl couscous and cook on the stove instead of simply steaming off heat.
How do I get fluffy couscous and avoid mushy results?
Bring the water to a boil, stir in the couscous, cover and remove from heat. Let it sit undisturbed for about 5 minutes, then fluff gently with a fork. Avoid over-stirring while it rests. If it seems too wet, spread it in a pan and lightly toast to dry excess moisture.
How many people does this recipe feed?
Two cups of dry couscous yields about 6 to 8 cups cooked. That makes roughly 6 to 8 side-dish portions, or 4 main-course servings depending on appetites and sides.
How do I store and reheat leftovers?
Cool leftovers quickly and refrigerate in an airtight container for 3 to 4 days. Reheat in the microwave with a splash of water and a loose cover, or warm in a skillet with a little oil. You can also freeze cooked couscous for up to a month; thaw overnight in the fridge before reheating.
What are good substitutions for nuts or raisins if I have allergies?
For nut allergies, replace pecans with roasted pumpkin seeds, sunflower seeds, or toasted oats for crunch. Swap raisins for dried cranberries, chopped apricots, or currants. You can also add fresh herbs, citrus zest, or chickpeas for extra texture and flavor.
When I was making this recipe, I thought it seemed like too much water. Usually making couscous I use a ratio of one to one, couscous to water. It is way too much water, it never was able to be fluffed. I’m glad I hadn’t added the pecans to it, which the recipe only had it in the ingredient list, so I was going to had them after I fluffed the couscous. This recipe sounded so good, but I was disappointed. I may make it again with an adjustment to the water.