Pelargoniums: An Herb Society of America Guide
Recipes
Couscous with Dried Fruit and Rose Geranium
This simple and very quick-to-prepare dish is as flavorful as it is colorful. If you don't prefer
curry—then leave it out. You can substitute currants or dried cranberries for the sun-dried
cherries; I find pistachios and pine nuts equally delicious. Oftentimes, I combine couscous (I
use whole-wheat, but you can use regular) with other grains—you could add a cup or so of cooked
basmati rice, quinoa, or wild rice to this recipe to give it more texture and make it even more
wholesome. If you do, you might increase the seasoning just a bit.
Serves 8 to 10
1½ cups couscous
About 1 teaspoon salt
Freshly ground black pepper
1 teaspoon curry powder
1 teaspoon turmeric
½ teaspoon cinnamon
2/3 cup sun-dried cherries, chopped coarse if large
2/3 cup dried apricots, slivered
2½ cups just-boiling water or vegetable stock
About 2 tablespoons olive oil
2 cloves garlic, minced or pressed
12 rose geranium leaves, minced (about 3 to 4 tablespoons)
1/3 cup lightly toasted pistachios or pine nuts
Geranium leaves for garnish
Place the couscous in a heat-proof bowl. Sprinkle the salt, pepper, curry powder, turmeric, and
cinnamon over the couscous, add the dried fruit, and toss to mix. Add the water or stock, olive
oil, garlic, and chopped geranium leaves, stir to combine, and cover the bowl with a
tight-fitting lid.
Let stand for about 10 minutes, remove lid and use a large fork to fluff the couscous. If you are adding cooked rice or quinoa, toss it in now, and taste for seasoning. You may want to adjust salt and pepper, a pinch more cinnamon, olive oil, or a squeeze of lemon juice. Sprinkle the toasted nuts over the couscous just before serving, so that they keep their crunch. Garnish with some whole, beautiful rose geranium leaves and/or flowers. Serve hot, or allow to cool to room temperature.
Recipe © Susan Belsinger
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