Recipes from Egypt: Couscous with Currants and Cumin

Recipes from Egypt

Couscous with Currants and Cumin

Country: Egypt
Course: Sides
Makes: 4-6 servings


  • 1 cup water
  • 1 cup couscous
  • 1/2 cup currants
  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp cumin seed, toasted
  • Zest of 1 orange
  • 1 tbsp fresh cilantro, finely chopped
  • Salt
  • Hot chili flakes


  1. Boil the water and add the couscous and currants. Remove from heat and cover for 5 minutes.
  2. Meanwhile, saute the onion, garlic and ginger in the oil over a medium-high flame, until the onions are translucent. Add the cumin seeds and keep stirring for another minute.
  3. Remove the lid from the couscous and fluff with a fork. Add the onion mixture, the orange zest and the cilantro. Stir in a little salt and the hot pepper flakes to taste.