by: Max M Rasmussen


It is an unusual but underrated side dish here in Denmark. It is reminiscent of boiled rice, but is made from semolina, which in itself does not taste of much. This makes it suitable for adding all sorts of deliciousness. Personally I prefer it like this. It is served cold and is therefore very suitable for making in advance, and it can be served straight from the fridge.


  • 50 g (2 oz) pine nuts or deskinned almonds 
  • 25 g (1 oz) butter
  • spices
    • 1 tsp cumin
    • 1 tsp ground cinnamon
    • 1 tsp coriander
    • 1 tsp ground allspice
    • 2 tsp brown (cane) sugar
  • 4½ dl (2 cups) vegetable stock
  • 400 g (14 oz) couscous
  • 1 orange, grated peel
  • 50 g (1½ oz) raisins
  • 50 g (1½ oz) chopped dried apricots 
  • 4 tbsp chopped fresh cilantro
  • salt and freshly ground pepper to taste


Toast the pine-nuts or almonds in a dry pan for a few minutes until lightly golden. Be careful because there is not a lot of time between lightly golden and charcoal.

Melt the butter in a small pan and add the cumin, cinnamon, coriander, allspice and sugar. Let it simmer on low heat for a few minutes until it starts to smell spicy.

Add the vegetable stock and bring to a boil.

Pour in the couscous. Remove the pan from the heat. Cover it. Let it rest for 5 minutes until the couscous has swollen up and become soft.

Stir in the orange peel, raisins and chopped cilantro.

Season with salt and pepper.

Serve cold.

This is a spiced couscous with orange peel, pine-nuts and raisins for four people. If there is an left overs, it can always be used for a packed lunch the next day. - Max M Rasmussen
The ingredients - Max M Rasmussen
A serving of couscous - Max M Rasmussen
The spices; cumin, ground cinnamon, coriander, ground allspice, brown (cane) sugar - Max M Rasmussen