Recipe courtesy of Mark Bittman

Sweet Almond Milk Couscous

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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2 1/2 cups almond milk

1/3 cup sugar

Pinch of salt

1 cup regular or whole wheat couscous

2 teaspoons grated or minced lemon or orange zest

1 teaspoon ground cardamom

1/2 to 1 teaspoon rosewater, optional

1 cup sliced or chopped almonds

1/4 cup shelled pistachios, optional

1 cup chopped dried apricots


  1. Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
  2. Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
  3. Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.
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