Sweet Almond Milk Couscous

Recipe courtesy of Mark Bittman
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25 min
5 min
4 servings


  • 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
Sweet Almond Milk Couscous


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. 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. 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.