Get a taste of far off lands with this simple recipe for Moroccan Couscous. Shawnee Irmen, from Consulate’s Maitland office, shares this delicious side dish that can be served warm or at room temperature. It’s great to take along on a picnic too!


2 cups vegetable broth

5 tablespoons unsalted butter

1/3 cup chopped dates

1/3 cup chopped dried apricots

1/3 cup golden raisins

2 cups dry couscous

3 teaspoons ground cinnamon

1/2 cup slivered almonds, toasted


Pour the vegetable broth into a large saucepan and bring to a boil.

Add the butter, apricots, dates, and raisins.

Boil for two to three minutes.

Remove from the heat and stir in the couscous.

Cover, and let stand for 5 minutes.

Stir in the cinnamon and toasted almonds, and serve.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to