Israeli Orange, Almond and Currant Cous Cous.

recipe name

November 11th, 2011

This side goes with rich middle eastern vegetable stews and also amazingly well as a salad at a BBQ.

Makes enough for four as a side (one large bowl of salad).


  • 1 1/2 cups / 250 grams pearl (Israeli) cous cous
  • 1 brown onion
  • 1/4 teaspoon cinnamon
  • 1/2 cup of currants
  • Juice of 1 orange
  • 1 teaspoon orange zest
  • 2 cups hot water
  • 1/2 cup flaked almonds
  • 1/2 cup chopped parsley
  • Olive oil
  • Salt


Finely dice the onion and saute in a little olive in saucepan. When the onion is soft add the cous cous and cinnamon, then stir until the cous cous is well coated in oil.

Add the currants, orange juice, zest, water and a little salt. Cover the saucepan with a lid and reduce the heat to low. The cous cous should absorb the water in about 8 minutes, when it has remove from the heat and add the almonds and parsley.