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Festive Couscous

Lis Parsons
Yield (serving size: 1 1/2 cups)

Ingredients

  • 3 cups couscous
  • 1/2 cup golden raisins
  • 2 teaspoons kosher salt
  • 1/2 teaspoon each paprika, ground cumin, and ground coriander
  • 1/4 teaspoon ground cinnamon
  • 3 1/3 cups boiling water
  • 1/2 cup pomegranate seeds, divided
  • Chopped fresh cilantro

Nutrition Information

  • calories 245
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7 g
  • carbohydrate 52 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 234 mg
  • calcium 25 mg

How to Make It

  1. Put couscous into a heatproof bowl. Stir in raisins, kosher salt, 1/2 teaspoon each paprika, ground cumin, and ground coriander, and 1/4 teaspoon ground cinnamon. Pour boiling water over couscous, and cover bowl with plastic wrap; let sit 10–15 minutes or until water is absorbed. Fluff couscous with a fork; transfer to a serving dish. Mix 1/4 cup pomegranate seeds into couscous and scatter remaining 1/4 cup on top. Sprinkle with chopped fresh cilantro, and serve.

Nigella Christmas (Hyperion; $35)