For the spice blend:
1 cinnamon stick
1 t. black peppercorns
1/2 t. white peppercorns
1 t. cumin seeds
1 t. coriander seeds
1 t. whole allspice
1/2 t. whole cloves
2 cardamom pods
1 t. ground ginger
1 t. turmeric
1/4 - 1/2 t. cayenne pepper
1/2 t. freshly grated nutmeg
kosher salt
For the couscous:
3 T. unsalted butter
large pinch saffron
2-1/4 C. (12-oz) whole-wheat couscous
3 C. low-sodium chicken broth, warmed
1-2 t. fresh lemon juice
1. Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, about 2 min; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne nutmeg and 1 t. salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
2. Make the couscous: Heat the butter, 1-1/2 t. spice blend and the saffron in a large skillet over med-high heat until lightly toasted, about 1 min. Add the couscous and stir until toasted, about 1 min. Stir in the warm broth, remove from heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 t. spice blend.