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Spiced Couscous with Dried Fruit

A simply delicious side dish for roast chicken, pork, or lamb, this couscous is big on flavor and small on preparation time. The recipe is easily doubled or tripled for a crowd.


  • 3/4 ounce Glace de Poulet Gold® or Veggie-Stock Gold®
  • 2 1/4 cups water
  • 1 1/2 cups (about 10 ounces) plain, quick-cooking couscous
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons chopped fresh cilantro
  • 1/2 cup mixed dried fruits of your choice, such as gold or dark raisins, dried tart cherries, or chopped dried apricots, dates, or figs
  • Salt and ground black pepper


  1. Combine the Glace de Poulet Gold® or Veggie-Stock Gold® and the water in a large saucepan and bring to a boil over medium-high heat.  Remove the pan from the heat and add the couscous in a steady stream, stirring until all the liquid has been absorbed, about 2 minutes.
  2. Stir in the cumin, cinnnamon, cilantro, and dried fruit.  Cover the pan and let the couscous rest for 5 minutes.
  3. Fluff the couscous lightly with a fork and season to taste with salt and pepper before serving.
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Classic French Stocks and Sauces