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Couscous with Sautéed Almonds and Currants

3.6

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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

  1. 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.
Reprinted from Balaboosta by Einat Admony, Copyright © 2013, published by Artisan. Buy the full book from Workman Publishing, Amazon, or Bookshop.
TagsCouscousPastaMediterraneanAlmondNutDried CurrantDried FruitFruitSideDinnerLunchDairy FreeVeganVegetarianQuick30 Minutes or LessCookbooks

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