Spicy Couscous with Dates

Spicy Couscous with Dates


"This is a spicy couscous recipe for the winter months from far in the Arctic north!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 594 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 111.9g
  • 36%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender.
  2. Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes.
  3. Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed.
  4. Fluff couscous with a fork, mix into the vegetables, and serve.


  1. 34 Ratings

Most helpful positive review

This was fantastic! However, I made a couple of substitutions for personal taste and convenience. I used 2 whole fresh chilies (about 3 inches long) in place of the dried ones and substituted ...

Most helpful critical review

For the most part, this is a great site and I have gotten many great recipes from it. That being said, there are a small number of recipes, this one included, where not only do I not understand ...

This was fantastic! However, I made a couple of substitutions for personal taste and convenience. I used 2 whole fresh chilies (about 3 inches long) in place of the dried ones and substituted ...

This has fast become one of my favorite dishes...so delicious. I serve it with a roasted sweet potatoe. If you cannot tolerate very spicy foods, then lessen the dried pepper to what you feel you...

amazing dish! I would also say, in regards to the previous rating, that I would give this a 6 star rating if I could. I did change something important though. I didn't have any anise on hand ...

Substituted some red curry paste for chilies and added a zucchini and a can of kidney beans. Left out the lemon juice and pepper (personal preferences.) It was wonderful! Tip: Cut the dates l...

Really liked this - it was a good blend of spicy and sweet. Like others have done, I added 1 zucchini. I would also increase the amount of dates the next time I make it.

This was really really good but I had to make some substitutions because of ingredients I didn't have. I used scant 1/2 tsp anise powder instead of the pods, about a tsp salt, 1 1/2 tsp minced g...

"A food so nice they named it twice!" :) The rave reviews for this dish initially sold me. I gave the couscous a whirl, and was in awe of the superb mix of flavors. It reminds me of a Southern M...

Fantastic recipe. I just use Clic brand couscous spices and a little bit of chili paste instead of assembling the spices on this list. Very versatile; you can use any vegetables you might have i...

This was great...I first thought the lemon juice would make it too tart but it didn't. I used raisns because I was out of dates, which I am sure changed the flavor quite a bit. Star anise is ess...