Spiced herb & almond couscous

Spiced herb & almond couscous

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(4 ratings)

Prep: 5 mins Cook: 5 mins Plus 10 mins standing


Serves 6
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal297
  • fat6g
  • saturates1g
  • carbs53g
  • sugars10g
  • fibre2g
  • protein10g
  • salt0.37g
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  • red onion, halved and sliced
  • 425ml hot chicken stock (from a cube is fine)
  • pinch saffron strands, optional



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 fat red chilli, sliced
  • 500g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 x 20 packs coriander, leaves only
  • 50g toasted whole almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • handful dates, roughly chopped (we used medjool dates)



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you’re frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).

  2. Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

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Comments, questions and tips

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10th Nov, 2017
One of the better couscous recipes that has bag of flavour. for a change. I served this with moroccan chicken stew. I left out the lemon as the stew was quite strong already and I didn't have any date. We scored it as 8/10 for both recipes.
13th Jun, 2009
This recipe has a bit more ingredients than what I would normally do with Couscous, but it went perfectly with the meal and I will surely make it again!
10th Nov, 2008
Esy to make and the leftovers were great for lunch the next day. I needed to add more liquid to cover the cous-cous
31st Jul, 2008
This was a delicious recipe. I didn't use Saffron as its pretty pricey but added raisins and served with diced pork marinated in natural yoghurt and curry powder fried in light olive oil and with natural youghurt and mango chutney dressing (half and half).
poshpause's picture
7th Jul, 2008
This was the first time I'd ever attempted to play with couscous and I was agreeably surprised! My 9yo son was a bit over-faced by the Coriander in it (which I would omit for him next time), but otherwise, it was a hit. (Even cold, the next day, as this recipe makes waaaay too much for four people!).
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