Couscous With Sauted Almonds And Currants Recipes

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ALMOND CURRANT COUSCOUS



Almond Currant Couscous image

Toasting almonds and couscous before steaming gives this side dish even more flavor.

Provided by Jamie Geller Test Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup whole natural almonds, chopped
2 tablespoons olive oil
1½ cups instant couscous
2 cups boiling water
½ cup dried currants
¼ cup sliced scallions
½ teaspoon cinnamon
½ teaspoon kosher salt

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

Nutrition Facts :

COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS



Couscous with Sautéed Almonds and Currants image

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

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

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.

FOODCHANNEL EDITOR



FoodChannel Editor image

Recipe courtesy of Williams-Sonoma Kitchen. A classic companion to Moroccan dishes, couscous is made from semolina flour and is prized for its ability to absorb the flavors of the sauces that accompany it. Here, we embellish the couscous with almonds, currants and fresh mint. It's delicious served alongside grilled lamb chops.

Provided by By FoodChannel Editor | June 16, 2008 8:15 pm

Time 30m

Yield -

Number Of Ingredients 7

3 cups regular couscous (not instant)
2 cups water
3 tablespoons clarified butter, melted
1/2 cup slivered almonds, toasted
1/2 cup currants
3 tablespoons minced fresh mint
Salt, to taste

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, ALMONDS, AND PARSLEY



Couscous with Currants, Almonds, and Parsley image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 cups instant couscous
1/4 cup currants
1/4 cup sliced almonds, toasted
1/4 chopped flat-leaf parsley
Salt and freshly ground black pepper

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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