Clarified Butter For Couscous With Prunes And Toasted Almonds Food

BROWN-BUTTER COUSCOUS

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

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.

ROASTED ALMOND BUTTER

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.

BUTTER ROASTED ALMONDS

Steps:

• 1. position a rack in the center of the oven and heat the oven to 400°. In a small pan over low heat, melt the butter with the sugar and 1 teaspoon salt, stirring. Put the almonds in mixing bowl, scrape the butter mixture into the bowl and toss thoroughly to coat.
• 2. Scrape the almonds and anything remaining in the bowl onto a large rimmed baking sheet. Spread evenly. Roast until fragrant and darkened to a Rich Brown, 11 to 13 minutes. Any exposed almond meat should be a deep golden color. Be sure not to under cook. Remove from the oven and drizzle with a little of the olive oil and toss with 1 teaspoon salt. Let cool completely. They will get crunchier as they cool. Scrape the almonds and all the contents of the pan, there will be some yummy brown stuff, into an airtight container and store in refrigerator for a week to 10 days. Makes about 2 1/4 cups

COUSCOUS WITH PRUNES AND TOASTED ALMONDS

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

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.