Couscous with Dates and Pistachios

Follow the recipe for Simple Couscous, increasing the butter to 3 tablespoons and adding ½ cup chopped dates, 1 tablespoon grated fresh ginger, and ½ teaspoon ground cardamom to the saucepan with the couscous. Increase the amount of water to 1¼ cups. Stir ¾ cup coarsely chopped toasted pistachios, 3 tablespoons minced fresh cilantro leaves, and 2 teaspoons juice from 1 lemon into the couscous before serving.

Couscous with Dried Cherries and Pecans

Follow the recipe for Simple Couscous, increasing the butter to 3 tablespoons and adding ½ cup coarsely chopped dried cherries, 2 minced garlic cloves, ¾ teaspoon garam masala, and ⅛ teaspoon cayenne pepper to the saucepan with the couscous. Increase the amount of water to 1¼ cups. Stir ¾ cup coarsely chopped toasted pecans, 2 thinly sliced scallions, and 2 teaspoons juice from 1 lemon into the couscous before serving.

Couscous with Carrots, Raisins, and Pine Nuts

Follow the recipe for Simple Couscous, increasing the butter to 3 tablespoons. Once the foaming subsides, add 2 grated carrots and ½ teaspoon ground cinnamon; cook, stirring frequently, until the carrot softens, about 2 minutes. Continue with the recipe, adding ½ cup raisins to the saucepan with the couscous and increasing the water to 1¼ cups. Stir ¾ cup toasted pine nuts, 3 tablespoons minced fresh cilantro leaves, ½ teaspoon grated orange zest, and 1 tablespoon orange juice into the couscous before serving.

Couscous with Shallots, Garlic, and Almonds

Follow the recipe for Simple Couscous, increasing the butter to 3 tablespoons. Once the foaming subsides, add 3 thinly sliced shallots and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Continue with recipe, stirring ¾ cup toasted sliced almonds, ¾ cup minced fresh parsley, and ½ teaspoon grated zest and 2 teaspoons juice from 1 lemon into the couscous before serving.