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Couscous with Almonds, Dates & Mint

29 October 2009

Couscous with Almonds, Dates & Mint


Couscous is probably one of the easiest, simplest and quickest dishes to put together. Done right and it can be the most satisfying. That’s why I love it. It’s also a great blank canvas; you can really get creative and add whatever ingredients you want, resulting in  your own personal masterpiece of flavors.

That’s why it just seems ludicrous to include a recipe for couscous. As long as you know how to cook (I wouldn’t even call it cooking) the couscous properly, and have a relatively good eye taste for ingredient pairing then you can’t go wrong!

That’s why I went ahead and included the recipe for this couscous, because I’m just ludicrous. But, also because I serve this particular couscous with a lamb stew, I’m sorta known for making. The flavors in this couscous have been well thought out using spreadsheets & graphs & a lot of mathematical genius that I just don’t have, to create the finest compliment to the lamb stew. It’s really tremendously delicious and the recipe for the stew is soon to follow, I hope…


See, I actually managed to put together a video recipe for the lamb stew over  three weeks ago, only to find out later when it came to editing, that because I used  my friend’s professional camera, the footage needed to be edited in Final Cut Pro.

Uh. No. I need it to work in iMovie.

So, finally another friend came to the rescue and I should have all the video footage in correct format today. Which means I’ll have the recipe for the lamb stew up before I go off Wonking tomorrow…


Couscous with Almonds, Dates & Mint
Cook time

Total time


Serves: 4

  • 90g hadrawi dates, seeded and finely chopped
  • 25g flaked almonds, toasted
  • 15 leaves of mint- chiffonade
  • 200g couscous
  • 250ml stock of choice or water-boiling
  • Olive oil-bout 1-2 tablespoons
  • Lemon-to taste
  • Salt and pepper

  1. In a deep pyrex bowl, add the couscous then pour over the boiling stock, olive oil, salt and pepper and lemon juice if desired.
  2. Give it a quick stir and cover well with a plate or the likes. let it sit for about 6 minutes.
  3. In the mean time, prep all the other ingredients. Toast the almonds in a dry pan, shaking continuously for about a minute.
  4. Add all the ingredients to the couscous and mix well.
  5. Serve alone or with the soon to be disclosed lamb stew.


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16 thoughts on “Couscous with Almonds, Dates & Mint

  1. This is so simple that I wonder why I don’t ever make couscous this way? I love sweet couscous like this, usually found with raisins and almonds. Yours is so pretty, too. Thanks for this: now I’ll make it too next time I serve a tagine or couscous. Can’t wait for the video of the lamb stew!!

  2. your couscous is really “fancy”
    i have to admit, that i am still stuck with the old fashioned way of preparing it…but who knows…i might let myself get corrupted by yours… 🙂 just joking..
    i can already smell the flavors in my head…the pictures are great by the way…

  3. hey, I really like your blog, but I must admit that I have objections when it comes to the couscous – how could you ever prepare couscous this way? I mean, of course you can, but it makes such a difference in taste and texture, if you don’t do it the “old-fashioned” way over the steam…. but I like the almonds&mint

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