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Spicy Couscous with Dates

Spicy Couscous with Dates

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Mark & Minna

This is a spicy couscous recipe for the winter months from far in the Arctic north!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 111.9g
  • 36%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender.
  2. Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes.
  3. Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed.
  4. Fluff couscous with a fork, mix into the vegetables, and serve.
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Reviews

obituary mambo
21
8/5/2008

This was fantastic! However, I made a couple of substitutions for personal taste and convenience. I used 2 whole fresh chilies (about 3 inches long) in place of the dried ones and substituted zucchini for the mushrooms for some additional nutrition (and also because zucchini is what I had on hand). In the final step, I added the vegetable stock directly to the veggie mixture, brought to a slow boil, added the couscous, covered the pan, removed it from the heat and let it sit for 5 minutes. It looked beautiful and tasted magnificent!

cookiemonster
17
2/2/2007

This has fast become one of my favorite dishes...so delicious. I serve it with a roasted sweet potatoe. If you cannot tolerate very spicy foods, then lessen the dried pepper to what you feel you can handle. It comes out very spicy. I used crimini mushrooms, they are meatier then the white button. I'd give this 6 stars if I could.

kristi
10
4/18/2007

amazing dish! I would also say, in regards to the previous rating, that I would give this a 6 star rating if I could. I did change something important though. I didn't have any anise on hand so I used a small amount of coursely chopped fennel seeds instead. I haven't had it with the anise, but with the fennel it was grand. This is also a recipe that can be made ahead of time and quickly reheated in the oven. Watch the time on the covered simmering couscous, it barely takes the 3 min.