Couscous With Sautéed Almonds And Currants Food

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 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.

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.

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

FOODCHANNEL EDITOR

Steps:

• 1 Fill a large pot with 2 quarts of water and fit with a pasta steamer insert, making sure that the water does not touch the bottom of the steamer. Cover the pot and bring the water to a boil over high heat. 2 In a large bowl, whisk together the couscous and 1 cup of the water until the couscous is evenly moistened. Let stand for 5 minutes. Run your fingers through the couscous and break up any clumps into individual grains. Place the steam insert over a baking sheet. Using a large spoon, carefully transfer the couscous to the steamer. Reduce the heat to medium-low so the water is just simmering. Return the steamer to the pot, cover and steam for 15 minutes. 3 Carefully pour the couscous into a large bowl and whisk in 1/2 cup of the water, breaking up any clumps. Carefully transfer the couscous to the steamer, return the steamer to the pot, cover and steam for 15 minutes. Repeat this process one more time, using the remaining 1/2 cup water. 4 Transfer the couscous to a large bowl. Whisk in the clarified butter, coating the couscous evenly and breaking up any large clumps. Add the almonds, currants, mint and salt and gently stir to combine. Serve immediately. 5 Serves 6 to 8.

COUSCOUS WITH CURRANTS AND CUMIN

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.

COUSCOUS WITH SAUTéED MUSHROOMS

Steps:

• In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
• Add 1 cup couscous.
• Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered) for at least five minutes.
• Heat olive oil and butter in pan on medium high heat.
• Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
• Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
• Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!).
• Fluff hot cooked couscous with a fork, mix in sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!).

COUSCOUS WITH PINE NUTS AND CURRANTS

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.