Best 4 Couscous With Sautéed Almonds And Currants Recipes

ALMOND CURRANT COUSCOUS

Steps:

• 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

COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS

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.

COUSCOUS WITH SPICED ALMONDS

Steps:

• To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool.
• To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes.
• Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.

COUSCOUS WITH CURRANTS, ALMONDS, AND PARSLEY

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.