EASY, MOROCCAN COUSCOUS RECIPE
This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.
Provided by Melissa Belanger
Categories Side Dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat a large saucepan to medium-high. Add olive oil, onion, garlic and spices. Sauté until the onions are translucent, stirring occasionally - about 5 minutes.
- Add broth. Cover the pot and bring to a boil.
- Remove from heat stir in couscous. Let sit for 10 minutes, or until the couscous has absorbed the broth.
- Stir in raisins, almonds and parsley before serving.
Nutrition Facts : Calories 230 calories, Sugar 4.6 g, Sodium 356.5 mg, Fat 8.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 3.2 g, Protein 6.4 g, Cholesterol 0 mg
COUSCOUS WITH CARROTS AND CURRANTS
Finish this light side dish with fresh cilantro and mint.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 10
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 SAUTéED ALMONDS AND CURRANTS
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Provided by Einat Admony
Categories Side Rosh Hashanah/Yom Kippur Currant Almond Couscous Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
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 CURRANTS, ALMONDS, AND PARSLEY
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
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