Saffron Couscous With Prunes And Toasted Almonds Recipes

COUSCOUS WITH PRUNES AND TOASTED ALMONDS

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 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 WITH ORANGE AND 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.

VEGETABLE COUSCOUS WITH SAFFRON AND HARISSA

Steps:

• Heat the olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes until soft. Add the cumin and paprika and cook, stirring for 1 minute.
• Add the tomatoes, stock, cinnamon stick, saffron, eggplants, zucchini, carrots, and season with salt. Bring to the boil, cover, lower the heat and cook gently for 20 minutes until the vegetables are just tender.
• Line a steamer or colander with a double thickness cheesecloth. Soak the couscous according to the instructions on the packet.
• Add the chickpeas and prunes to the vegetables, stir and cook for 5 minutes.
• Spread the couscous in the prepared steamer. Place the steamer on top of the vegetables, cover and cook for 5 minutes or until done.
• Stir the herbs into the vegetables. Heap the couscous on to a serving dish. Using a slotted spoon, remove the vegetables from the frying pan and add to the couscous. Spoon over a little sauce and toss gently. Stir the harissa into the remaining sauce and serve separately.

SAFFRON-SCENTED COUSCOUS WITH PINE NUTS

Steps:

• Bring broth, 2 tablespoons butter, saffron, and 1/4 teaspoon coarse salt to boil in heavy large saucepan, stirring to melt butter. Remove from heat. Mix in couscous. Cover and let stand until all liquid is absorbed and couscous is tender, about 10 minutes. Fluff couscous with fork. Mix in remaining 1 tablespoon butter and half of green onions and nuts. Season to taste with salt and pepper. Mound in bowl. Sprinkle with remaining green onions and nuts.

SAFFRON COUSCOUS

Steps:

• Combine warm water and saffron together in a bowl.
• Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl.
• Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

CLARIFIED BUTTER FOR COUSCOUS WITH PRUNES AND TOASTED ALMONDS

Steps:

• Melt butter in heatproof bowl set over (but not touching) simmering water. Skim off foam from top. Refrigerate butter to solidify. Make two holes in the top of butter and drain off liquid. Alternatively, strain butter through a fine mesh strainer lined with cheesecloth. Discard any milky liquid remaining in bottom of pan.

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.

SAFFRON COUSCOUS WITH PRUNES AND TOASTED ALMONDS

Steps:

• In a medium saucepan, combine broth and the saffron. Bring to a boil and continue boiling for 1 minute. Remove from heat, let stand 2 to 3 minutes. Meanwhile, place couscous and diced dried plums in a large heat-proof bowl. Pour the boiling broth over the bowl, cover tightly with plastic wrap, and let sit for 5 minutes. Fluff with a fork, fold in the almonds, season to taste with salt. Serve immediately. Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.