Spiced Couscous

This spiced couscous is what happens when you give a simple grain the royal treatment. Cinnamon, cardamom, and cloves get bloomed in melted butter for two minutes, filling your kitchen with a warm, intoxicating aroma that sets the tone for the whole dish.

Blooming spices in fat is the key technique here. Heat activates the essential oils in dried spices and butter carries those flavors into every grain of couscous. Skipping this step and just stirring dry spices into cooked couscous gives you a fraction of the flavor.

Currants plumped in the hot stock add little pockets of tart sweetness, and toasted cashews or pistachios bring crunch and richness. The combination is distinctly North African and Middle Eastern in character.

The whole thing comes together in about 15 minutes: bloom the spices, boil the stock, stir in the couscous, cover, wait five minutes, fluff, and toss with nuts. The spice base can even be made up to four hours ahead.

Chef Tips

• Toast the nuts in a dry skillet until fragrant and lightly golden. Raw nuts are flat-tasting by comparison.
• Don’t peek or stir during the five-minute standing time. The couscous needs to absorb the liquid undisturbed.
• Fluff with a fork, never a spoon. Spoons compress the grains and make them clumpy.
• This pairs beautifully with roasted lamb, grilled chicken, or alongside a Moroccan tagine.

Variations

• Saffron couscous: Add a pinch of saffron threads to the stock for a golden color and floral flavor.
• Herb finish: Toss in fresh mint and chopped parsley right before serving for brightness.