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Sweet and Simple Couscous With Fruit

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“I adapted this from a recipe I saw on Everyday Italian. My local WinCo carries "Tri-Color" or "Rainbow" couscous, which I like for the aesthetics. For fruit, any dried fruit will do, but I like to use a combination of dried cherries, cranberries, blueberries, apples, and apricots. The flavors work really well together, and--again--the aesthetics are very pleasing. With smaller fruits like blueberries and cranberries, you can leave them whole. This recipe tastes great--but uniquely different--both warm and cold.”

Ingredients Nutrition

  • 2 cups water
  • 1 cup sugar
  • 12 cup slivered almonds
  • 12 cup of shelled hazelnuts
  • 1 12-2 cups of diced dried fruit
  • 1 12 cups of dried couscous


  1. Toast the nuts, either by dry toasting them in a pan on the stove or on a baking sheet in the oven. Once toasted, chop them coarsely.
  2. Disolve the sugar in the water and bring to a boil.
  3. Add the fruit to the water. Allow to simmer for a while to allow the fruit to rehydrate and cook.
  4. Add 1 cup of couscous to the water, stir. If mixture appears too thin, gradually add remaining couscous until mixture is thick enough. A lot of this will depend on how much water the fruit absorbed.
  5. Remove from heat, cover, let sit approximately 5 minutes.
  6. Fluff couscous with a fork, add the nuts, and mix well.

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