Almond Couscous Food

CARROT AND ALMOND COUSCOUS

Steps:

• Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
• Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
• Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

SPICED HERB & ALMOND COUSCOUS

Steps:

• Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
• Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

SWEET ALMOND MILK COUSCOUS

Steps:

• Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
• Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
• Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.

CHERRY-ALMOND COUSCOUS

Steps:

• Mix scallion whites, couscous, olive oil and cherries. Boil water and add exactly 3 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With a fork, fluff couscous, add almonds and check for seasoning.

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.

ORANGE AND ALMOND COUSCOUS

Steps:

• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
• TIDBIT: Slice zested oranges and serve them after dinner.

ALMOND ORANGE COUSCOUS

Steps:

• In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
• Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
• Enjoy!

ALMOND CORIANDER COUSCOUS

Steps:

• In a large saucepan, heat olive oil, garlic and spring onion.
• Prepare couscous according to packet instructions (usually, add boiling water, steam till water is absorbed).
• Add currants, almonds, couscous to the saucepan, stirring for one minute on low heat.
• Finally, toss in coriander, and give one final stir.
• Serve immediately.

MOROCCAN CHICKEN WITH ALMOND COUSCOUS

Steps:

• Preheat oven to 375°.
• To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
• Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
• Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
• To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

ELEGANT ALMOND COUSCOUS

Steps:

• Bring broth and wine to boil in small saucepan.
• Stir in couscous; cover and remove from heat, and let stand for 5 minutes.
• Meanwhile, saute onion and garlic in oil for 2 minutes.
• Add mushrooms and cook 2 minutes longer.
• Add carrot, green onions, parsley, salt, thyme and pepper, and cook 2 minutes more or until vegetables are tender.
• Fluff couscous with fork and stir into vegetable mixture; sprinkle with almonds before serving.