Couscous With Sautéed Almonds And Currants Recipes

Steps:

• In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
• While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.

Steps:

• Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.

Steps:

• In saucepan, bring water to boil.
• Stir in couscous and currants.
• Cover and remove from heat. Let stand 5 minutes.
• Meanwhile, heat oil in large non-stick fry pan over medium-high heat. Add onion, garlic and ginger.
• Saute 3 minutes or until tender.
• Add cumin seeds.
• Saute 1 minute. With fork, fluff couscous and currants.
• Stir in onion mixture, orange zest and coriander.
• Add salt and hot chili flakes to taste.

Steps:

• Melt butter in a small saucepan. Add chopped shallot and simmer for about 2-3 minutes, stirring a few times.
• Add vegetable broth and bring to boil. Once boiling remove from heat and add couscous. Give it a quick stir and cover. Let it sit covered for 10 minutes.
• While it's sitting toast pine nuts. Put the pine nuts in a small pan and cook over low-medium heat for about 3-5 minutes, until the nuts are fragrant. Shake the pan around a few times too.
• Lastly, add the pine nuts and currants to the couscous and stir to combine everything.
• * TIP - You can buy the pine nuts and currants in the bulk section of Whole Foods or some supermarkets so that way you don't have to get more than need.