Dried Fruit & Almond Couscous
Traditionally, making couscous involves intermittently steaming, wetting down, and separating the grains, a process that takes close to an hour. On balmy, time-pressed evenings, a saucepan serves as a fine substitute.
December 16, 2009
Serves 4 to 6
What you need:
- 1 cup + 2 tablespoons water
- 1 cup couscous
- 1/3 cup golden raisins
- 1/4 cup dates, chopped
- 1/3 cup dried apricots, chopped
- 1/4 cup almonds, toasted and roughly chopped
- 1 tablespoon non-hydrogenated margarine
- 1/4 cup maple syrup
- Cinnamon for dusting
What you do:
- In a medium saucepan, boil the water. Add the couscous, raisins, dates, and apricots. Cover the saucepan and remove from heat. Let stand for 10 minutes.
- In a large bowl, combine cooked couscous and margarine. Rake your fingers through the couscous, loosening the grains and incorporating the margarine with the fruit.
- Pour in the maple syrup and gently stir. Add the toasted almonds and blend again. Dust the top with cinnamon and serve.
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