Couscouswithalmonds Recipes

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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.

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.

WHOLE-WHEAT COUSCOUS WITH ALMONDS



Whole-Wheat Couscous with Almonds image

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 cup whole-wheat couscous
3 tablespoons slivered almonds
1 teaspoon extra-virgin olive oil
1 plum tomato, coarsely chopped
1 tablespoon chopped parsley
1 tablespoon capers, rinsed and drained
1 garlic clove, minced
Coarse salt

Steps:

  • Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
  • Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
  • Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.

Nutrition Facts : Calories 149 g, Fat 4 g, Fiber 4 g, Protein 5 g

COUSCOUS WITH RAISINS AND ALMONDS



Couscous with Raisins and Almonds image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 3

1 package instant couscous
1/4 cup raisins
1/4 cup toasted slivered almonds

Steps:

  • Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

COUSCOUS WITH SPICED ALMONDS



Couscous with Spiced Almonds image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup whole blanched almonds.
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 teaspoon sea salt
3 cups chicken stock or vegetable stock
Salt and freshly ground black pepper
1 1/2 cups couscous

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.

ORANGE AND ALMOND COUSCOUS



Orange and Almond Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

  • Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
  • TIDBIT: Slice zested oranges and serve them after dinner.

COUSCOUS WITH ORANGE AND ALMONDS



Couscous with Orange and Almonds image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 cups instant couscous
2 cups boiling water
1 teaspoon salt, plus more for seasoning
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 medium onion, thinly sliced
1 orange, peeled, segmented and diced
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 head radicchio, shredded
Freshly ground black pepper
Toasted slivered almonds

Steps:

  • Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
  • Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
  • Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

COUSCOUS WITH PRUNES AND TOASTED ALMONDS



Couscous with Prunes and Toasted Almonds image

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

1 cup whole blanched whole almonds
Classic Steamed Couscous
3/4 cup Spiced Prunes, pitted and cut into 1/4-inch pieces
5 tablespoons Clarified Butter for Couscous with Prunes and Toasted Almonds
6 tablespoons freshly squeezed lemon juice
6 tablespoons chopped chives
1/2 teaspoon ground cinnamon
Coarse salt

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.

TOASTED COUSCOUS WITH ALMONDS AND RAISINS



Toasted Couscous with Almonds and Raisins image

Make and share this Toasted Couscous with Almonds and Raisins recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups couscous
1/4 cup slivered almonds
2 cups vegetable stock or 2 cups chicken stock
2 stalks celery, diced
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch ground cumin
1 pinch cayenne pepper
1/2 cup raisins

Steps:

  • Heat a large nonstick skillet over moderate heat.
  • Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.
  • Transfer to a plate.
  • Add the almonds to the hot skillet and toast them in the same way, stirring frequently.
  • Transfer them to another plate.
  • Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.
  • Simmer about 3 minutes or until the celery is slightly softened.
  • Add the couscous and raisins to the saucepan and stir gently just to mix.
  • Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender.
  • Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.

COUSCOUS PILAF WITH SHALLOTS, GARLIC AND ALMONDS



Couscous Pilaf With Shallots, Garlic and Almonds image

Couscus is a super-quick side dish. For only a few minutes of extra effort you will get a much better flavor. This came from Marcus Walser in Cook's Illustrated. It was recipe of the week in The Week magazine. This is so good you may never make couscous any other way.

Provided by Kumquat the Cats fr

Categories     Grains

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter (I use less)
2 cups couscous
3 shallots, thinly sliced
1 garlic clove, minced
1 cup water
1 cup vegetable broth (low-sodium)
1 teaspoon table salt
3/4 cup sliced almonds, toasted (I use a bit less)
1/4 cup parsley, fresh minced
2 teaspoons lemon juice
1/2 teaspoon lemon zest, finely grated
ground black pepper, to taste

Steps:

  • Heat butter in saucepan over medium-high heat. When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 minutes.
  • Add shallots and cook until softened and slightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Mix in water, broth and salt; stir briefly to combine; then cover and remove pan from heat.
  • Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in almonds, parsley, lemon juice and zest. Season to taste and serve.

SPICED COUSCOUS WITH RAISINS AND ALMONDS



Spiced Couscous With Raisins and Almonds image

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

2 cups hot water
3/4 cup raisins
4 tablespoons butter, divided
3 tablespoons dry white wine
1/2 teaspoon saffron thread
1 cup couscous
1 medium onions or 1 1/2 cups onions, chopped
3/4 cup sliced almonds, toasted
2 teaspoons ground cinnamon

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.

SPICED COUSCOUS WITH RAISINS AND ALMONDS



Spiced Couscous with Raisins and Almonds image

Provided by Kelsey Bunker

Categories     Pasta     Side     Vegetarian     Quick & Easy     High Fiber     Raisin     Almond     Couscous     Bon Appétit     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 cups hot water
3/4 cup raisins
4 tablespoons ( 1/2 stick) butter, divided
3 tablespoons dry white wine
1/2 teaspoon saffron threads
1 cup couscous
1 medium onion, chopped (about 1 1/2 cups)
3/4 cup sliced almonds, toasted
2 teaspoons ground cinnamon

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.

COUSCOUS WITH DATES, RAISINS, AND ALMONDS



Couscous With Dates, Raisins, and Almonds image

This is a slightly sweet recipe of middle eastern origin. You can add more sugar if you like, but for those wanting to cut down on sugar and fat, this is a great way to indulge in a bit of sweet with an ethnic flair.

Provided by Linda Lola

Categories     Dessert

Time 15m

Yield 1 platter, 6-8 serving(s)

Number Of Ingredients 13

2 cups water
1 tablespoon butter
1 orange, using the grated orange peel and then juice of that orange
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 (10 ounce) package near east instant original couscous
1/2 cup almonds, sliced
1/2 cup golden raisin
1/2 cup chopped dates
1 tablespoon butter
1/2 cup powdered sugar

Steps:

  • In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
  • In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
  • Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.

Nutrition Facts : Calories 451.7, Fat 10.4, SaturatedFat 3, Cholesterol 10.2, Sodium 171.4, Carbohydrate 83.4, Fiber 6, Sugar 40.1, Protein 9.6

SPICED HERB & ALMOND COUSCOUS



Spiced herb & almond couscous image

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

red onion , halved and sliced
425ml hot chicken stock (from a cube is fine)
pinch saffron strands, optional
1 fat red chilli , sliced
500g couscous
2 x 20 packs coriander , leaves only
50g toasted whole almond
handful dates , roughly chopped (we used medjool dates)
juice ½ lemon

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 SALAD WITH ALMONDS AND FETA



Couscous Salad With Almonds and Feta image

This has been our favourite Recipe for Hot Weather so far this season. It makes a full meal, and contains a nice variety of textures and flavours. We enjoy it topped with ground fresh chili paste.

Provided by Elise and family

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 cup couscous
boiling water
1/2 cup parsley, chopped
1 green onion, diced
1 tomatoes, diced
1/2 red pepper, diced (or yellow or orange)
1/2 cup feta, crumbled
1/4 cup almonds, whole
3 tablespoons olive oil
salt and pepper, to taste
ground fresh chili paste, to taste

Steps:

  • Boil water.
  • Pour couscous into a soup bowl. Add enough boiling water to cover couscous completely (even a bit more, depending on the type of couscous you have) and cover the bowl with a plate. Set aside for 8 minutes.
  • Chop parsley, green onion, tomato, and pepper.
  • When couscous is done (tender), scoop it into a bigger bowl and fluff it with a fork. Add chopped ingredients and mix together.
  • Add crumbled feta and whole almonds and stir to blend everything together.
  • Add olive oil and salt and pepper, and stir well once again.
  • Serve on two plates and add ground fresh chili paste as you eat, according to your taste! Enjoy!

Nutrition Facts : Calories 732.8, Fat 38.2, SaturatedFat 9.3, Cholesterol 33.4, Sodium 499.3, Carbohydrate 77.5, Fiber 8.4, Sugar 5.5, Protein 21.6

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From tutdemy.com


COUSCOUS WITH ALMONDS AND CURRANTS | WILLIAMS SONOMA
Place the steamer 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. Carefully pour the couscous into a large bowl and whisk in 1/2 cup of the water, breaking up any clumps.
From williams-sonoma.com


COUSCOUS WITH CARAMELIZED ONIONS & TOASTED ALMONDS
Couscous: put the vegetable stock, olive oil and salt in a medium-large pot over high heat and bring into a boil. Once it's boiled, remove from the heat and immediately pour in the couscous grains and Quickly stir and cover with a clean kitchen towel for 5 minutes.
From shellyshumblekitchen.com


MOROCCAN CAULIFLOWER AND COUSCOUS SALAD - DISHING OUT HEALTH
2022-06-22 Bring 1 1/2 cups water to a boil in a medium (2-quart) saucepan. Add the couscous and remaining 1/2 tsp. salt, return to a boil, then cover and reduce the heat to a simmer. Let cook until the liquid is absorbed, about 15 minutes. Drain any excess water, and stir in chickpeas.
From dishingouthealth.com


ISRAELI COUSCOUS WITH DRIED CRANBERRIES AND ALMONDS RECIPE
2022-02-09 Steps to Make It. Gather the ingredients. Place the couscous in a dry sauté pan over medium heat and cook for 3 to 4 minutes, shaking the pan occasionally, until the couscous is lightly toasted. Place the couscous in a saucepan, add 1 1/2 cups water and bring to a boil over high heat. Reduce the heat to low and cover the pan.
From thespruceeats.com


ALMOND CRANBERRY COUSCOUS | CANADIAN LIVING
2005-07-14 In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, celery and rosemary stirring often, until softened, about 4 minutes. Pour in cranberry juice bring to boil. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Add almonds and cranberries; fluff with fork.
From canadianliving.com


FRUITY ALMOND COUSCOUS SALAD - CANADIAN COOKING ADVENTURES
2018-05-16 Add in sliced almonds, dried cranberries and your spices to the bowl. Meanwhile, boil 2 cups of water and place 1 1/2 cups of the boiling water over the dried instant couscous, dried cranberries and almonds. Allow it to sit for approximately 5 minutes before fluffing lightly with a fork. Allow the couscous mixture to come to a complete cool ...
From canadiancookingadventures.com


MOROCCAN CHICKEN WITH ALMOND COUSCOUS RECIPE | MYRECIPES
I didn't follow the recipe exactly but wanted to post a review to show another option. I made this in a slow cooker instead of the oven. I used most of the same ingredients (used onions and currants), dredged and browned the chicken thighs, put it in the slow cooker and then made the sauce in the same pan, poured over the chicken and cooked on low for about 6 hours.
From myrecipes.com


RECIPE: ONE-POT SMOKED ALMOND AND HERB COUSCOUS - KITCHN
2020-01-21 Instructions. Heat the oil over medium heat in a large saucepan or Dutch oven until shimmering. Add the garlic and almonds and sauté until the garlic is fragrant and the nuts are lightly toasted, about 2 minutes. Add the paprika and sauté for 10 seconds more. Add the water, stir to combine, and bring the mixture to a boil.
From thekitchn.com


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