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« Recipe: Golden Couscous »

Golden Couscous

Adapted from Bon Appetite Magazine

Yield: serves 8


6 c chicken broth

6 T butter

2 medium sized onions, peeled and finely chopped

2 t tumeric

1 t cumin

16 oz couscous

1 c dried fruit, such as chopped apricots, golden raisins or dried cherries

2/3 c slivered almonds or pine nuts, toasted 


Bring broth to a boil in a medium size sauce pan. Reduce the heat and cover to stay warm.

Melt butter in a large, heavy gauge sauce pan. Add the onion, and cook until tender.  Add the turmeric and cumin to the onion mixture and cook for an additional minute. Add the couscous, and stir until well coated with the onion mixture.

Pour the hot broth into the couscous mixture.  Stir in the dried fruit. Cover and remove from heat.  Let the couscous stand until all the broth is absorbed, about 12 minutes.  Fluff couscous with fork.

Just before serving, stir in the nuts and season with salt and pepper.