Coconut Couscous

Kitchen Tested
  • Yield 2 servings

We love this dish with garlicky grilled shrimp or beef. Or add a can of garbanzo beans for a hearty main dish.

Coconut Couscous

Meg Letson, of Scottsboro, Ala., first prepared this dish on a 3-inch backpacking stove during a winter trek of Alabama’s 110-mile Pinhoti Trail. Now she’s teaching kids the joys of cooking on the trail through her adventure company, Nomad Backcountry Adventures.


1 cup water
2 garlic cloves, chopped
1 tablespoon olive oil
1/2 cup uncooked couscous
1/4 cup chopped dried apricots
1/4 cup raisins
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2 tablespoons chopped pistachios
2 tablespoons shredded coconut
1/4 cup chopped green onion


  1. Bring water to a boil over medium heat in a 6-cup saucepan. Add garlic and olive oil. Stir in couscous, apricots, raisins, curry powder, cayenne and salt. Bring to a boil again and then remove from heat. Cover with lid and allow it to stand for 10 minutes. Garnish with pistachios, coconut and onions.

—Recipe by Meg Letson, Scottsboro, Ala.