Almond Currant Couscous

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Almond Currant Couscous

Toasting almonds and couscous before steaming gives this side dish even more flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

Almonds:

  • ¼ cup whole natural almonds, chopped

Couscous:

  • 2 tablespoons olive oil
  • 1½ cups instant couscous
  • 2 cups boiling water
  • ½ cup dried currants
  • ¼ cup sliced scallions
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt

Preparation

Almonds:

1. Preheat oven to 350°F.

2. Spread almonds on an ungreased baking sheet. Place in 350°F oven and bake for 5 to 10 minutes, or until almonds are light brown. Stir once or twice to ensure even browning. Almonds will continue to brown slightly after removing from oven.

Couscous:

1. Heat oil in medium sauté pan over medium heat.

2. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through.

3. Turn off heat. In bowl, mix boiling water, currants, scallions, cinnamon and salt; pour over couscous.

4. Cover pan with a tight-fitting lid. Set aside for 20 minutes.

5. Fluff couscous with fork and divide among 4 plates.

6. Serve with a spring vegetable ragout or grilled vegetable and tofu skewers. Or, slice sautéed or grilled boned and skinned chicken breasts, and fan over couscous.

Source: Almond Board of California