Honey Dijon Almond Couscous

Honey Dijon Almond Couscous
  • Rating:
  • Yield: 4 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Mediterranean couscous never tasted so rich and crunchy than with toasted almonds and a glaze of honey Dijon!


  • 1/2 cup Fisher® Chef’s Naturals Sliced Almonds, toasted
  • 1 1/2 cup water
  • 1 cup uncooked Israeli couscous
  • 2 tablespoons olive oil
  • 1/2 cup diced red onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced carrot
  • 1/4 cup raisins
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Salt and ground black pepper, optional
  • Glaze:

  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon lemon zest


  1. For glaze, combine honey, mustard and lemon zest in small bowl; mix well. Set aside
  2. Preheat oven to 350°F. Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
  3. For couscous, bring water to boil in medium saucepan. Cook couscous according to package directions; remove from heat; fluff with a fork. Set aside.
  4. In large skillet heat oil; sauté onion, bell pepper and carrots until softened. Add couscous, raisins, toasted almonds, turmeric and cinnamon; stir well to combine. Season to taste with salt and black pepper
  5. To serve, lightly drizzle glaze over couscous servings.

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Rating (4):

Very good to make for a little meal at night

- Anonymous | 07.17.15

I really appreciate the flavors at play in this recipe. I actually picked up the slivered almonds for a cabbage salad I love to make & when I saw on the back of the package a recipe guide for couscous I was excited because I'm obsessed with couscous. The turmeric & cinnamon are super healthy for you & I used raw honey. Didn't have the raisins but added chives, garlic & ginger into the sauté. The end result is lively on your palate & a great light between meal snack. Love it! Highly recommend!

- Anonymous | 07.17.15

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