BROWN-BUTTER COUSCOUS
This rich couscous recipe from chef Mourad Lahlou's "Mourad: New Moroccan" makes a simple side dish. Also try: Couscous with Meyer Lemon and Parsley, Couscous with Prunes and Toasted Almonds
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Melt butter in a small skillet over medium heat; continue cooking until butter is fragrant and nutty brown in color, but not burned. Add browned butter to couscous and season with salt. Serve.
SWEET AND NUTTY MOROCCAN COUSCOUS
I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
Provided by Christina S.
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g
COUSCOUS WITH PRUNES AND TOASTED ALMONDS
Spiced prunes add a sweet twist to classic couscous in this recipe from "Mourad: New Moroccan," by Mourad Lahlou. Also try: Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place almonds on a baking sheet and toast for 10 minutes until golden brown (break open to check). Let cool.
- Combine almonds with couscous, prunes, clarified butter, lemon juice, chives, and cinnamon; season with salt.
CLARIFIED BUTTER FOR COUSCOUS WITH PRUNES AND TOASTED ALMONDS
Use in chef Mamoud Lahlou's Couscous with Prunes and Toasted Almonds recipe from "Mourad: New Moroccan."
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Melt butter in heatproof bowl set over (but not touching) simmering water. Skim off foam from top. Refrigerate butter to solidify. Make two holes in the top of butter and drain off liquid. Alternatively, strain butter through a fine mesh strainer lined with cheesecloth. Discard any milky liquid remaining in bottom of pan.
CLARIFIED BUTTER
Provided by Alton Brown
Time 50m
Yield Approximately 1 1/4 pounds clarified butter
Number Of Ingredients 1
Steps:
- Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.
ROASTED ALMOND BUTTER
While many nut butters contain added sugar or hydrogenated oils, this homemade recipe contains just nuts, and maybe a little salt if you're so inclined. The secret to a deeply nutty flavor is twofold: Leaving the skins on and roasting the almonds before puréeing both add complexity. For a chocolate version, blend in some maple syrup and cacao nibs (start with about 2 tablespoons of each, then adjust to your liking). A few drops of pure almond extract would also add a nice flavor boost, reminiscent of marzipan.
Provided by Kay Chun
Categories dips and spreads
Time 35m
Yield 1 3/4 cups
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
- Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 0 milligrams, Sugar 2 grams, TransFat 0 grams
COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS
Provided by Marisol Benadayan-Bennaroch
Categories Bean Fruit Nut Side Sauté High Fiber Prune Almond Chickpea Couscous Bon Appétit Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
- Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.
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