Name: Couscous with Sautéed Almonds and Currants
Cook time: 10 Minutes
Total time: 15 Minutes
Yield: Makes 4 servings
Ingredients: 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

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Couscous with Sautéed Almonds and CurrantsLinda Pugliese, food styling by Anna Hampton

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.

Recipe information

Total Time
15 Minutes
Yield
Makes 4 servings

Ingredients

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

Preparation

Step 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.
Step 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.

Cover of the cookbook featuring a dish of couscous with dried currants and toasted almonds.

TagsCouscous Pasta Mediterranean Almond Nut Dried Currant Dried Fruit Fruit Side Dinner Lunch Dairy Free Vegan Vegetarian Quick 30 Minutes or Less Cookbooks

Recipe notes

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