Couscous with Raisins

This couscous with raisins is one of the fastest side dishes you can make. Bring water (or chicken stock), butter, raisins, and a cinnamon stick to a boil, stir in the couscous, cover, and walk away for five minutes. That’s it.

The cinnamon stick infuses the cooking liquid with a warm, fragrant sweetness that pairs naturally with the plumped raisins. The raisins rehydrate in the boiling water alongside the couscous, so they come out soft and bursting with juice.

Butter stirred into the cooking water gives each grain a subtle richness. Fluff with a fork after resting, never a spoon, so the couscous stays light and separated rather than clumping into a starchy mass.

Serve warm alongside tagines, grilled lamb, or roasted chicken, or let it cool to room temperature for a grain salad base.

Kitchen Tips

• Use chicken stock instead of water for a more savory version
• Remove the cinnamon stick before fluffing
• Don’t lift the lid during the 5-minute rest or you’ll let the steam escape

Variations

• Add toasted sliced almonds or pistachios for crunch
• Stir in a pinch of saffron threads with the cinnamon for color and flavor
• Use golden raisins or chopped dried apricots for a different sweetness