Coucous is a Middle Eastern side dish that can take the place of rice. Best served with a dish that has lots of gravy.
Almond Couscous
Servings
4 Servings
Ingredients
- 2 cups couscous
- ¼ cup extra virgin olive oil
- 3 sprigs leafy fresh mint chopped
- 2 cups chicken stock
- 3 ounces flaked almonds
- 3 sprigs fresh parsley chopped
Instructions
- Mix couscous with olive oil and mint in a large bowl.
- Bring chicken stock to a boil in a small saucepan and pour over the couscous.
- Cover with clingwrap and allow to stand for twenty minutes, undisturbed. While is couscous is standing, toast the almonds in the oven until golden brown.
- Using a large fork, fluff up the couscous and sprinkle with the parsley and toasted almonds, before serving with the lamb shanks.
Thnaks Sharon… I’ll have to give those dishes a try.
Good Shabbos!
Thank you so much Mushi. I love feedback, it’s so important. With everybody enjoying different tastes and textures, feedback is important. I have to admit, this recipe is one of my family’s favourites too! My first book ‘Cooking with the KBW’ also has some wonderful lamb recipes cooked with fresh ‘minty’ herbs and rosemary which go so well with lamb.
You must try the lemon kicked lamb shanks!! There are also some great ideas with breasts of lamb and wonderful South African Tomato Lamb Breedie. (Great for Shabbos)
Thanks once again.
B”H
I am very partial to your recipes…they are wonderful!
I made this using the faster couscous, and also added fresh basil with the mint. I’ve used this with all kinds of dishes, however I do love the lamb. I’ve even served it cold as a side dish with Shabbos lunch. Yum!