Couscous with dried fruitsĀ 

Couscous is a festive dish, prepared with a delicate mix of cooked dry fruits, which symbolizes a sweet new year. It is often made during the “henna”, a traditional pre-wedding party. During the holidays, the couscous is usually accompanied by a special type of meat like lamb or veal. The natural sweetness of the dry fruits is enhanced by mixing cinnamon and ginger which results in a unique taste.

Serving: 8-10


  • 1 package of regular couscous
  • 2 onions, thinly sliced
  • 1 tbsp of vegetable oil
  • 3/4 cup of golden raisins
  • 1/2 cup of pitted prunes, sliced in half
  • 1 tbsp of ginger
  • 1/2 cup of water
  • 1 stick of cinnamon
  • 2 tbsp of cinnamon
  • 3 tbsp of honey
  • 1 tbsp of sugar
  • 1/3 cup of silvered almonds toasted


1)Heat up the oil in a large pan. Sauteed the onions on a low fire until they become translucent. Add the water, sugar, cinnamon, honey, ginger. Mix with a wooden spoon and add the raisins, prunes and cinnamon stick. Cover and cook for about 45min on a low fire stirring from time to time. When it’s ready, remove the cinnamon stick and discard it.

2)Prepare the couscous according to the package direction.

3)Arrange in a large plate and add the cooked dried fruits on top. Sprinkle some silvered almonds and a pinch of cinnamon.

Cumin and Lemon couscous

I came up with this dish while preparing the upcoming holidays menus and I wanted to create a side dish that would have a summery taste, light, and of course with a touch a cilantro. 

  • 1 box of couscous 
  • 1 cup of butternut squash diced small 
  • 1 cucumber diced small
  • 2 scallions diced
  • 1 cup of corn
  • 1/3 cup of fresh cilantro 

For the dressing:

  • 1/3 cup of olive oil 
  • Juice and zest from one lemon
  • 1 tbsp of salt
  • 1 tbsp of pepper
  • 1 tsp of cumin
  • 1 tsp of allspice
  • 1 tbsp of honey

Prepare the butternut squash: preheat the oven to 400. Roast the butternut squash with olive oil, salt and pepper for 30min. Set aside. 

Heat up 1 tbsp of olive oil in a large pot. Toast the couscous lightly on a small fire, toss to avoid burning and pour 2 cups of warm water. Turn off the fire and let it sit for a few minutes. 

In a large bowl, combine the butternut squash, couscous, cucumber, corn, scallions, cilantro. In a small bowl, mix all the dressing ingredients and toss in the couscous. 

This dish can be served warm or cold. 

Israeli couscous salad

I made this one for Sunday night dinner after a long weekend of eating because I wanted something light and filling (and easy to make). My husband loved it and even asked to take the leftovers to work the next day. I did add some mozarella on top and avocado which was really delicious. It’s definitely a nice a side dish for a weekly dinner or an easy lunch if you combine with cheese and few slices of avocado. 

  • 1 cup of Israeli couscous 
  • 1/4 cup of roasted red peppers
  • 1/4 cup grape tomatoes sliced in half 
  • 1/4 cup fresh spinach leaves chopped
  • 3 tbsp olive oil 
  • 1 tbsp balsamic vinegar 
  • Salt pepper smoked paprika 
  • Parsley 
  • Mint 

Boil one cup of Israeli couscous with one tbsp of olive oil and a pinch of salt. Preparing the dressing. In a large mixing bowl, add the couscous, tomatoes, spinach, parsley and mint. Pour the dressing over and mix. Scoop half an avocado and fill with the couscous.