Couscous With Spiced Red Sauce Chickpeas And Almonds Recipes

COUSCOUS WITH SPICED RED SAUCE, CHICKPEAS, AND ALMONDS

Steps:

• Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.
• Heat sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.

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.

COUSCOUS & ROASTED SPICED CHICKPEAS & PINE NUTS

Steps:

• Heat oven to 400°F.
• Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
• Place on parchment lined baking sheet.
• Bake for 20 minutes shaking pan as needed till crispy.
• Combine the couscous of your choice as directed on the package.
• Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
• Add arugula or spinach to the hot couscous.
• Mix the vinaigrette with the couscous mixture.
• Divide among bowls,.
• Sprinkle on the chick peas over top and also the pine nuts.
• Enjoy!

SPICED COUSCOUS WITH RAISINS AND ALMONDS

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.

SPICY VEGETABLE COUSCOUS

Steps:

• Place pine nuts in frying pan and toast lightly for 1 minute.
• Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.
• Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.
• Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.
• Meanwhile prepare couscous.
• Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.
• Use a fork to rake the couscous to separate grains.
• Top with vegetable mixture.