Couscous with Sultanas and Almonds

    20 minutes

    This recipe is a perfect accompaniment to lamb or seafood. It's light and refreshing and very easy to make!

    138 people made this

    Serves: 6 

    • 1 1/2 cups (285g) couscous
    • 3 cups (750ml) chicken stock
    • 1 tablespoon curry powder
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup (85g) sultanas
    • 1 bunch coriander, chopped
    • 1/2 cup (60g) slivered almonds, toasted

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil and sultanas in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with coriander and almonds.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (124)


    I'm sure i can see red onion (purple) and tomato or red capsicum in this recipe but they are not listed in the ingredients.  -  07 Nov 2012


    this is a simple, delicious recipe. However, if you have salt in your chicken broth already, i would not add any more salt at all. With the 2tsp of salt PLUS the salt in my chicken broth, the dish was much too salty. I will not add the 2tsp of salt next time.  -  11 Oct 2007  (Review from Allrecipes USA and Canada)


    This recipe deserves more than five stars for absolute brilliance--I would've never thought to put curry in couscous! My family was very skeptical as I was making this but we ended up with no leftovers. As per other reviewers, I added some fresh garlic, cumin, and a bag of frozen veggies. Will be making again soon.  -  30 Jul 2008  (Review from Allrecipes USA and Canada)