Author Notes: I’ve always been a big fan of cinnamon, but I have a relatively new love for cardamom and I adore the two together and with other spices. I created this Middle Eastern-inspired couscous dish to accompany my Baked Whole Red Snapper in Tahini Sauce, but it also makes a nice breakfast when warmed with some milk or cream… —WinnieAb
Serves: 4-6
Ingredients
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2
cups water
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1
cup Israeli couscous (white or whole wheat)
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1/2
cup yellow raisins
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1
teaspoon ground cinnamon
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1/2
teaspoon ground cardamom
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1/4
teaspoon ground ginger
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1/4
teaspoon ground coriander
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2
tablespoons butter
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course sea salt
Directions
- In a small pot on the stove, bring the water to a boil. Add the couscous and the raisins and reduce the heat to a simmer.
- Add the spices and allow to cook for about 10 minutes, until the water has cooked off and the couscous is plump and tender. Stir in the butter.
- Sprinkle with a large pinch or two of course sea salt before serving.