Couscous With Almonds And Parsley | CUESA

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Couscous With Almonds And Parsley


Bibby Gignilliat, Parties that Cook.

 Serves 12


4 cups chicken or vegetable stock (can substitute water)
1 tablespoon kosher salt
2 cinnamon sticks
3 cups couscous (unflavored)
½ cup flat-leaf parsley, finely chopped
½ cup coarsely chopped pistachios or almonds
Parsley for garnish
Salt and pepper


  1. Bring stock/water, salt and cinnamon sticks to a boil.

  2. Put the couscous in a 9”x13” baking pan. Carefully pour the hot stock/cinnamon broth into the pan. Stir; cover with plastic wrap, and let sit for 10 minutes.
  3. Fluff with a fork, then re-cover and let sit another 10 minutes.
  4. Right before serving add the chopped parsley and nuts. Garnish with parsley sprigs.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »