Spiced Couscous - Easy and Flavorful Recipe

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Apr. 22, 2015

ouscous are granules of durum wheat. It comes in various sizes and is popular in North Africa and the Middle East. It is cooked by soaking in hot water to rehydrate. This recipe is a spiced and flavorful version with paprika, cumin, tomato paste, sumac, pomegranate molasses and fresh parsley and mint and cucumber and tomatoes and red peppers. It is finished with crumbled feta cheese.


Couscous 2 Cup (32 tbs)
Paprika 1 Teaspoon
Cumin powder 1 Teaspoon
Boiling water 1/2 Cup (8 tbs) (Or as needed)
Tomato puree 2 Tablespoon
Sumac 1 Teaspoon
Pomegranate molasses 1 Tablespoon
Chopped red onion 2 Tablespoon
Chopped tomato 1 Cup (16 tbs)
Chopped cucumber 1 Cup (16 tbs)
Red pepper 1 Cup (16 tbs)
Chopped olives 2 Tablespoon
Parsley 1/2 Cup (8 tbs)
Mint 1/2 Cup (8 tbs)
Lemon juice 2 Teaspoon
Feta cheese 2 Tablespoon



1. Season your couscous with smoked paprika. Pour boiling water until it reaches at least 1 centimeter over the couscous level. Cover with cling wrap and leave it alone for 10 minutes.



2. Remove the cling wrap and fork the grains until they separate well. Let it cool.

3. Lubricate the couscous with olive oil. Add tomato puree and mix it well with your clean hands.

4. Throw in sumac, pomeranate molasses and red onions to the bowl followed by tomatoes, cucumber and red pepper. Mix well.

5. Drop in parsley and mint. Fork to combine.

6. Drizzle lemon juice and then add feta cheese. Mix well.



7. Serve this salad all by itself or as an accompaniment. Enjoy.


Recipe Summary

Difficulty Level: Medium
Servings: 5

Nutrition Facts

Serving size

Calories 347Calories from Fat 27

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 86 mg3.58%

Total Carbohydrates 67 g22.3%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet