Go Back

Yellow Couscous

A recipe for Yellow Couscous from the cookbook, Near and Far: Recipes Inspired by Home and Travel by Heidi Swanson.
Course Side Dish
Cuisine N/A
Keyword couscous, raisin, saffron, turmeric
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 -6 Servings


  • 1 1/2 cups (215 grams) dried couscous
  • Pinch saffron ~20 threads
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon fine sea salt
  • 1 tablespoon extra virgin olive oil plus more for drizzling
  • 1/2 cup (60 grams) golden raisins
  • 3/4 cup (115 grams) coarsely chopped toasted almonds
  • 1/2 cup (55 grams) chopped green onions
  • 3/4 cup (20 grams) stemmed fresh dill
  • 3 ounces (85 grams) goat cheese crumbled


  • In a large bowl, add the couscous and rinse with water. Drain using a fine mesh sieve and add back to the bowl. Cover with cold water and allow to sit 5-10 minutes. Drain again using a fine mesh sieve, gently shaking to remove excess water. Add back to the bowl and sprinkle with saffron, turmeric, salt, olive oil, and raisins. Use your fingers to mix together, breaking apart any lumps.
  • Set up a steamer. I filled a wok 1/3rd with water and placed a bamboo steamer on top lined with parchment or a cheesecloth. Make sure the water doesn't touch the bottom of the steamer. Bring the water to a boil, then reduce to a simmer.
  • Gently transfer the couscous to the prepared steamer using a spoon, being careful not to pack down. Cover and cook for 10 minutes. Remove the cover and fluff lightly with a fork. Cover again and cook for another 10 minutes, or until the couscous is tender. Transfer couscous to serving platter and lightly fluff with a fork.
  • Top with almonds, green onions, dill, and goat cheese. Drizzle with olive oil and serve immediately.