Saffron-infused couscous – an Indian Sukkot


4 cups Israeli couscous
Large pot of water
2 teaspoons canola oil

Bring water to a boil, add couscous and reduce heat to medium, stir and cook for no longer than 6 minutes. Drain through a sieve. Toss into a large bowl with 2 teaspoons canola oil and mix.

2 medium onions, diced (approximately 2 cups diced)
2 tablespoons canola oil
1 quince, peeled, cored and diced (or Granny Smith apples) tossed with juice of a ½ medium lemon
2-4 tablespoons honey (according to taste)
2 cinnamon sticks
Freshly ground pepper to taste
Salt to taste
Arils of a medium pomegranate
1/4 cup golden raisins
Pinch of saffron threads dissolved in 2 tablespoons hot water
1/2 cup of chopped or slivered unsalted roasted almonds and pistachios (or thawed and slivered edemame for allergy
½ cup loosely packed chopped parsley

Saute onions in canola oil on medium heat until translucent (5-6 minutes), add the quince, cinnamon stick and continue cooking on medium for about 10-12 minutes longer. Onions aren’t supposed to caramelize, if they do, turn down heat to low. Add cinnamon sticks, saffron water, honey, raisins and nuts and continue cooking for a couple minutes longer. Add the mix to the couscous and salt and pepper to taste. Add pomegranate arils and parsley and mix. Serve warm or at room temperature. Keeps well for a few days refrigerated.

Cook’s note: You can adjust this recipe according to taste. If you wish to add more dried fruit and a variety of it feel free to do so. If you wish to omit the saffron or add powdered cinnamon in addition to cinnamon sticks that is fine too. The Israeli couscous will lend itself to any flavors you add to it, like a blank canvas. Feel free to be creative.

Never miss a story.
Sign up for our newsletter.
Email Address


Please enter your comment!
Please enter your name here