The first time I tried couscous it was out of a box and it was served exactly the same way we typically serve rice: plain (and boring!)

Fortunately, the next time I tried couscous was in the United Arab Emirates – and while I’m sure this recipe isn’t as complex as what I had in the Middle East, for a home cook in America this is a darn good recipe, and like the title says, it is simple, and satisfying.

How to make it

You will need the following equipment:

• 2-quart saucepan
• Kitchen knife
• Cutting board
• Measuring cups
• Measuring spoons

And you will need the following ingredients:

• 1/2 cup couscous
• 1/2 cup water
• 6 dates
• 1/4 cup sliced almonds
• 2 Tablespoons extra-virgin olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon salt

Heat the spices, nuts, and dates first

Most cooking directions for couscous have you start with boiling the water, then add the couscous and then add everything else.

My cooking directions for this dish go backwards:

First, cook the everything else, then the couscous, then the water.

More specifically:

Heat the oil over medium-high heat, then add the spices for about 1 minute, then the nuts for 2-3, then the dates for 2-3 more.

Heating the spice gives it more flavor, and cooking the nuts and dates for a few minutes helps draw a bit more flavor out of them as well. The dates will break down just a teensy bit in those 2-3 minutes, lending a bit more sweetness to the final dish.

Finally, add the couscous and stir to combine all the ingredients. Cook another 2-3 minutes to lightly toast some of the couscous, then add the lemon juice and the water.

As soon as you add the water to the dish, cover the saucepan and remove it from heat. Let it stand for 5 minutes for the couscous to absorb all the water.

When it’s done, simply remove the lid, give the contents a stir, and serve.

Why I prefer this recipe

Mostly, I like this recipe because it’s easy…

But also, because it really is satisfying.

It’s not overly complicated and it doesn’t have so many ingredients that you have to search all over the kitchen to find everything…

But it does have enough of the right ingredients that it’s way more exciting than “plain” couscous (which we’ve already established is boring!)

It’s really rather straightforward, and the end result speaks for itself: this is one side dish you will want to make again, and again, and again…

So make it tonight – and come back tomorrow and let me know how you like it.