I spent so long thinking that couscous was a grain. I was a dolt. Couscous is a pasta. There is a colony of miniature pasta makers (about the size of GI-Joes) who slave all day so that we can enjoy such a delicious bounty.

Think about them the next time you’re taking that couscous for granted; insensitive jerk.

Recipe after the jump!

Sweet and Savory Couscous

#1
1/2 Cup (Golden) Raisins
1 TBS Sugar
2 cups of warm water

#2
1 teaspoon cumin seeds

#3
2 Cups Vegetable Broth
1/2 teaspoon tumeric
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper

#4
1 1/2 Cup CousCous

#5
1/4 Cup Almonds
Agave Syrup

Soak your #1 ingredients in a bowl for 20 minutes.

In a saucepan, toast your cumin seeds over high heat until fragrant (1 – 2 minutes). Add your #3 ingredients to the saucepan and bring to a boil. Stir in the couscous, (drained) raisins and remove from heat. Let stand for 10 minutes. Fluff with a fork and let stand another 5.

Stir in the almonds and drizzle each serving with a bit of agave syrup.

2 Comments

1. 
   Comment by

   girlhattan

   on July 14, 2010 at 3:23 pm #

   So delicious! I love couscous, especially with raisins. Great recipe!

2. 
   Comment by

   Susan

   on July 25, 2010 at 10:04 am #

   Couscous is a great fast meal. I just love it with steamed veggies. Thanks for the recipe.