Couscous with Sauteed Almonds and Currants

Source: Epicurious website. Rosh Hashana Menus - September 2014

Serves 4 - Prep 10 min - Cooking 15 minutes


2 cups instant couscous (whole wheat or regular)
2 1/2 cups boiling low-sodium chicken broth
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 tablespoons dried currants


  1. 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.
  2. 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.

Vic Lic

No comments:

Post a Comment