Toasting almonds and couscous before steaming gives this side dish even more flavor.
- Cook Time
- Prep Time
- ¼ cup whole natural almonds, chopped
- 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
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.
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