Mediterranean Couscous with Caramelized Onions and Pistachios



A favorite side dish of fragrant couscous with sweet and savory flavors from student Christina Branum-Martin.

I serve this along side lean pork or grilled chicken.  No heavy sauces are needed on the meat. The flavors of the couscous are flavors enough.  I hope you enjoy it.  It freezes beautifully too for that last minute chicken dinner after a long day at Candler.

Makes 8 servings.


  • 2 cups whole wheat couscous - larger Israeli couscous preferred
  • 2.5 cups water
  • 1 cup of shelled pistachios - ground in food processor
  • 1 cup of dried currants - or substitute chopped yellow raisins if you have to
  • 2 onions - minced
  • 1 tsp Better Than Boullion chicken or vegetable stock
  • ½ teas Cinnamon - start with this much and add more to your taste
  • ¼ teas Cloves - start with this much and add more to your taste
  • 6 Tblspn Coconut oil (virgin) - some for the onions, and more at the end of the preparation .  Be sure to buy the natural fragrant kind, rather than only oil.  This is worth the extra few dollars to secure a good quality oil.