You are here

Member since April 2003

Couscous Pilaf with Chick peas, Raisins, Cumin and Cinnamon

What you need: 

2 cups instant couscous
2 cups water
1/4 cup olive oil
1 large onion, minced
2 med. carrots, peeled and diced
2 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne
1 large can chick peas, drained
1/3 cup dark seedless raisins
1/3 cup chopped fresh parsely or mint
salt to taste
2 tablespoon margarine (optional)

What you do: 

Bring water and 1 tbs. olive oil to a rolling boil. Add couscous,
cover and turn off heat. Let stand until water is absorbed, about
5 min. Add margarine and fluff with a fork.
Heat remaining olive oil in a medium skillet and saute onions and
carrots for 5-7 minutes. Add cumin, cinnamon, and cayenne and stir
in skillet for one minute.
Combine couscous with remaining ingredients in a large bowl, season
with salt and serve, either warm or at room temperature.

Preparation Time: 
30 min
Cooking Time: 
Recipe Category: 


We followed the recipe but subbed mock duck for the chickpeas, skipped the margarine, and added some roasted/salted pistachios at the end. I agree that it needed some moisture, and I'll try maybe a little more broth next time. The cumin/cinnamon mixture was SPECTACULAR, though, and one I would not have thought of myself. Thanks for this great base recipe -- I'll use and adapt it a lot!


Fantastic blend of spices. I found that using the correct amount of oil and a tad of buttery stick at the end the moisture was perfect. (Just follow the directions and it comes out great!!!) Definately a new favorite! The only thing I substituted was some old zuchini instead of the carrots (I didn't have any).


hmm, this was all right. it definitely has moisture issues. I did leave out the margarine, which would have helped. I put water and the juice of one orange in during the saute part and added the orange zest to the couscous. I also added toasted almonds, sesame seeds, quite a bit of balsalmic vinegar, and a bit of maple syrup. I'd like to add more veggies - maybe celery, bell pepper, broccoli florets. however, I doubt I'll make this exact recipe again because it really needs a dressing to make it moist enough. not a bad lunch, though.


Oh yeah, and I added 4 cloves of minced garlic...because EVERY recipe needs garlic!! :-)


Pretty yummy! In all honesty, I did deviate from the recipe quite a bit, but I'm sure the original is just as good. In addition to the specified 2 cups of couscous, I added about 1.5 cups already-cooked, reheated garlic-and-olive oil couscous to the mix (gotta use up those leftovers!). I used shredded instead of diced carrots (all I had on hand), and I think I liked that better anyway. I ended up using 2.5 times the amount of each seasoning because of the extra couscous and because I like food with lots of flavor. I used dried cranberries instead of raisins because that's all I could get at the store, and again, I think I liked it better. Forced to use dried parsley (eww, I know, but again it's all I had). Used a 20-oz can of chickpeas. I added the juice of 1/2 lemon and 1 tbsp of red wine vinegar (although I think balsamic would have been ideal) - it definitely needed the moisture. I had tried to cut down on the amount of oil, but ended up adding it back in the end because it was dry. At the table, I sprayed it with Liquid Aminos, which is exactly what it needed - next time, I think I will just use Liquid Aminos instead of salt altogether. I think Karen's idea of adding walnuts is a good one - pine nuts would be good too, if you can afford them. It was very quick and easy and inexpensive, so I will be making this again, I am sure - plus, there is so much leftover, yay! :-)


this was super tasty! i ended up adding lemon juice and balsamic vinegar in the end. i also used mint AND parsley. mmmm

Log in or register to post comments