Meatless Monday: Festive couscous

A gorgeous, colorful dish that can be served as a side or main course.

One of my favorite cookbooks of all time is Nigella Lawson’s, Christmas. I bought it about five years ago, right after I got married, when I was living in England. Mom, Dad and Sharon were coming for Christmas and I was equal parts ecstatic and terrified. I couldn’t wait to have my family in my new home, but the thought of taking the lead on the big dinner made my palms sweat. I needed a holiday meal that was both foolproof and classically British. Who else to go to but Nigella Lawson? She didn’t let me down. I use this book every year.

My mother-in-law was visiting this past weekend and sharing recipes with me that she used to make for the family during the holidays. I couldn’t help but pull out Nigella’s Christmas. She and I sat transfixed, on the edge of the bed, and looked through that book, page by page. It’s simply gorgeous: festive and fun, but classic and warm. Nigella does a Christmas special on BBC every year that makes you want to crawl through the screen and join her in her cozy London home. This woman knows how to celebrate.

As we thumbed through the book, I noticed a small, but beautiful plate of couscous that I hadn’t seen before. Festive Couscous. The recipe was easy, but the dish was gorgeous. Nigella had it as a side, but I thought I’d ever-so-slightly modify the recipe and make it for dinner. For weeknight cooking, I’m looking for simple and delicious, meatless meals that I can get on the table in a hurry and that don’t leave me with a mess.

I served this with a simple salad, bread and a few artisanal cheeses. Andy was delighted and so was I, especially because it gave me a little frisson of excitement: the holidays are coming!

Nigella’s Festive Couscous
 Serves 6-8 as a side dish, 4 as a main course 

1 box (7.6 ounces) plain couscous
 2 cups water
 2 tablespoons olive oil, divided
 1/2 teaspoon salt
 3/4 cup golden raisins
 1/4 teaspoon cinnamon
 1/2 teaspoon paprika
 1/2 teaspoon ground cumin
 1/2 teaspoon ground coriander
 Seeds from 1 pomegranate
 1/4 cup cilantro, chopped

Bring water to a boil in a pot, add coucous, 1 tablespoon oil, salt, raisins and spices. Stir to mix. Cover with lid, turn off heat and let sit for about five minutes.

Remove lid, fluff the couscous with a fork, add remaining oil and stir. Reserving some for garnish, stir in pomegranate seeds and cilantro.

Related post: Brad Farmerie’s Edamame, Feta, & Sundried Tomato Salad