The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Jeweled Couscous

Ingredients

2 cups semolina couscous

1 tablespoon salt

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

¼ teaspoon tumeric

¼ teaspoon smoked paprika

3 tablespoons toasted sliced almonds (or pistachios)

2 tablespoons dried cranberries

1 cinnamon stick

2 tablespoons chopped parsley

2 tablespoons extra virgin olive oil

Directions

In a 2 quart size bowl, mix all the ingredients. Add 2 cups of boiling water, cover, and wait 5 minutes. Take the cover off and fluff the couscous with a fork.

Print Recipe