Couscous with Currants and Cumin

Egyptian Food and Recipes



1cup water

1 cup couscous

1/2 cup currants

2 teaspoons olive oil

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 tablespoon fresh ginger, finely grated

1 teaspoon cumin seed, toasted

1 orange, grated (zest of)

1 tablespoon fresh coriander, finely chopped (cilantro)

hot chili flakes





1. In saucepan, bring water to boil.

2. Stir in couscous and currants.

3. Cover and remove from heat. Let stand 5 minutes.

4. Meanwhile, heat oil in large non-stick fry pan over medium-high heat. Add onion, garlic and ginger.

5. Saute 3 minutes or until tender.

6. Add cumin seeds.

7. Saute 1 minute. With fork, fluff couscous and currants.

8. Stir in onion mixture, orange zest and coriander.

9. Add salt and hot chili flakes to taste.


Last Updated: June 7th, 2011