Versatile Couscous

Versatile Couscous.jpg

Makes 4-6 servings. 

In this dish the couscous is not steamed or cooked; it is hydrated with boiling water and combined with nutritious ingredients.

It pairs very well with most meat dishes and is particularly good with salmon. It even improves with time.


  • 1 cup couscous

  • 4 tablespoons dried currants

  • 1 teaspoon ground cumin

  • Kosher salt

  • Freshly ground black pepper

  • 5 tablespoons extra-virgin olive oil.

  • 1 cup boiling water

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • 2 cups loosely packed baby arugula (about 2 ounces) some stems discarded

  • 1/3 cup pignolia nuts, toasted

  • 1 tablespoon lime juice, approx


  1. In a large bowl place the couscous, currants, cumin, ¼ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon oil.  

  2. Pour 1 cup boiling water over the couscous. Cover with foil and let stand for 10 minutes.

  3. Fluff the couscous with a fork. 

  4. Add the parsley, arugula, 4 tablespoons oil, pignolia nuts and lime juice. Toss well and season to taste with lime juice salt and pepper.