| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 386 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 14 mg |
| Sodium | 450 mg |
Reviews
Really like how easy this recipe was and quick!
The almonds alone make a great snack! I had trouble keeping my kids away until they went into the couscous!! Add a can of diced tomatoes for an additional layer. Even better the next day.
Easy to do and very tasty. We used whole wheat couscous for an extra healthy touch.