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Almond Currant Couscous

Almond Currant Couscous

Toasting almonds and couscous before steaming gives this side dish even more flavor.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • Almonds:
  • Preheat oven to 350°F.
  • 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:
  • Heat oil in medium sauté pan over medium heat.
  • Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through.
  • Turn off heat. In bowl, mix boiling water, currants, scallions, cinnamon and salt; pour over couscous.
  • Cover pan with a tight-fitting lid. Set aside for 20 minutes.
  • Fluff couscous with fork and divide among 4 plates.
  • 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