Carrot And Almond Couscous Food

COUSCOUS WITH CARROTS AND CURRANTS

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.

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.

CARROT-ALMOND SOUP

Steps:

• Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.
• Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
• Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
• Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
• Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

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.

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.