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Test Kitchen Approved

Cinnamon Lemon Couscous

Recipe By Mike Johnston, Savory Spice founder

Recipe By Mike Johnston, Savory Spice founder

Serving Suggestions

Great served with Za’Atar Spiced Meatballs. Use the oils from browning the meatballs to saute carrots for even more flavor.

Ingredients

0.013 cups *½ cup chicken or vegetable stock

½ cups lemon juice





1 cups couscous

1 cups carrots, julienned

¼ cups dried cranberries

¼ cups chopped pistachio nuts

6 dates, cross cut into circular pieces

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Granulated Onion

    Dehydrating white onions by using a hydroscopic method removes the liquid but leaves behind the flavor. There is no need to re-hydrate the granulat...

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  • Granulated Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Directions

In a medium saucepan, combine vegetable stock and lemon juice. Stir in salt, cinnamon, onion and garlic and bring to a boil. Remove from heat and stir in couscous. Cover and let stand 5 min. Saute carrots in a pan for 5 min. over medium-low heat. Fluff the couscous with a fork and transfer to a large bowl. Add carrots, nuts, dates and cranberries and stir together until evenly distributed.