Festive Couscous

pomegranate-couscous Lis Parsons


  • 3 cups couscous
  • 1/2 cup golden raisins
  • 2 teaspoons kosher salt
  • 1/2 teaspoon each paprika, ground cumin, and ground coriander
  • 1/4 teaspoon ground cinnamon
  • 3 1/3 cups boiling water
  • 1/2 cup pomegranate seeds, divided
  • Chopped fresh cilantro


Put couscous into a heatproof bowl. Stir in raisins, kosher salt, 1/2 teaspoon each paprika, ground cumin, and ground coriander, and 1/4 teaspoon ground cinnamon. Pour boiling water over couscous, and cover bowl with plastic wrap; let sit 10–15 minutes or until water is absorbed. Fluff couscous with a fork; transfer to a serving dish. Mix 1/4 cup pomegranate seeds into couscous and scatter remaining 1/4 cup on top. Sprinkle with chopped fresh cilantro, and serve.

  • Yield: (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 245
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 7g
Carbohydrate per serving: 52g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 234mg
Calcium per serving: 25mg
Nigella Christmas (Hyperion; $35)