SPICED HERB & ALMOND COUSCOUS
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.37 milligram of sodium
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.
SPICED ALMONDS
Steps:
- Heat the oven to 400 degrees F. Spread the almonds on a baking sheet and toast until darkened and fragrant. Remove and spill into a saute pan. Add the cumin, hot paprika, rosemary, and sugar. Toss the mixture over heat to coat with the oil. Add the fleur de sel and spill onto a baking sheet to cool. Store the spiced nuts in a jar.
Nutrition Facts : Calories 235, Fat 20 grams, SaturatedFat 2 grams, Sodium 122 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 8 grams, Sugar 3 grams
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
SWEET ALMOND MILK COUSCOUS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
COUSCOUS WITH PRUNES AND TOASTED ALMONDS
Spiced prunes add a sweet twist to classic couscous in this recipe from "Mourad: New Moroccan," by Mourad Lahlou. Also try: Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 8
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.
COUSCOUS WITH ALMONDS
Make and share this Couscous with Almonds recipe from Food.com.
Provided by Cathleen Colbert
Categories Fruit
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Put couscous in a large bowl and cover with boiling water.
- Cover and allow to sit for 10 to 15 minutes, stirring once or twice to fluff.
- Steam carrots, pepper and green beans until tender crisp.
- Add vegetables to couscous.
- Gently stir in onions, raisins and almonds, In a separate bowl, whisk oil, orange and lemon juice, cinnamon, parsley and dill.
- Pour dressing over couscous mixture, cover bowl and chill for 2 hours.
Nutrition Facts : Calories 159.6, Fat 5.5, SaturatedFat 0.4, Sodium 16.9, Carbohydrate 24.4, Fiber 2.4, Sugar 4.5, Protein 3.8
SPICED COUSCOUS WITH RAISINS AND ALMONDS
Make and share this Spiced Couscous With Raisins and Almonds recipe from Food.com.
Provided by Chef PotPie
Categories Moroccan
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
- Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.
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