Large couscous with citrus etc

Couscous with Citrus, Pistachio & Peppadew Peppers

Featured Ingredients

The name of this blend translates to β€œtop of the shop.” Loaded with saffron and extra cardamom this Ras El Hanout spice is one of the... Size Options
$7.99 Glass jar, 1/2 cup (wt. 2.4 oz)

Couscous with Citrus, Pistachio & Peppadew Peppers Recipe

  • 1 blood or other seedless orange, or 1 lemon plus 1-2 teaspoons sugar
  • 4-5 peppadew peppers
  • 1/2 cup shelled pistachios
  • 1/2 teaspoon, or more to taste, Ras el Hanout
  • 1 cup vegetable or chicken stock
  • 1 cup dry couscous
  • {{ buttonText }}
Preparation Instructions

If using an orange, peel and separate segments, and set aside. Carefully slice segments into 3-4 pieces each. If using a lemon, thoroughly wash and finely dice the entire fruit, including peel. Sprinkle with 1-2 teaspoons sugar and set aside.

Chop peppadews or red peppers.

Shell and peel pistachios and toast in a heavy pan with Ras el Hanout until nuts are fragrant and just beginning to change color. Remove from heat.

Bring stock to a boil. Stir in couscous, reduce heat, cover pot, and let sit 5 minutes. Turn off heat and fluff couscous with a fork. Gently stir in citrus pieces, peppadews, and pistachios. Add more Ras el Hanout and salt to taste.

Helpful Hints

Peppadew peppers are a sweet pickled red pepper, sometimes available jarred but mostly found in olive bars at upscale grocery stores such as Whole Foods. If peppadews are unavailable substitute any pickled red pepper, or red bell peppers chopped and sauteed in olive oil and sugar.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


Mary A

This recipe is easy and very tasty; the ras el hanout adds a nice depth of flavor.
Served with fresh asparagus, it made a delicious dinner.

Doris A Ganzy

Great recipe. Please contained to bring us more great recipies using your great spices. Thank You again Doris Ganzy.