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
