Toasted Couscous with Almonds and Raisins
From A Reader's Digest Recipe Collection
Sweet, crunchy and slightly spicy -- goes well with meat or curried dishes.
- Prep Time : 5 min
- Cook Time : 20 min
- Ready Time : 25 min
- Serving Size: 1/2 cup
- 1 1/2 cups couscous
- 1/4 cup slivered almonds
- 2 cups vegetable or chicken stock
- 2 stalks celery, diced
- Salt and pepper; to taste
- Pinch of ground cumin
- Pinch of cayenne pepper
- 1 cup California raisins
Heat a large nonstick skillet over moderate heat. Add couscous and toast grains. Stirring or shaking pan frequently, until brown and fragrant. Transfer to a plate. Add almonds to the hot skillet and toast them, stirring frequently. Transfer them to another plate.
Bring stock to a boil with celery, salt, pepper, cumin and cayenne. Simmer about 3 minutes or until celery is slightly softened. Add couscous and raisins to saucepan and stir gently just to mix. Cover pan; remove from heat and allow to stand about 5 minutes or until couscous is tender. Add almonds to couscous and, with a fork, stir mixture lightly to fluff up the grains.
Notes: Toasting the couscous gives it a rich, nutty flavor. Stir frequently to make sure it browns evenly.
Nutrition Facts Per Serving
Calories 210 (10% from fat); Total Fat 2.5g (sat 0g, mono 1g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 6g; Carbohydrate 42g; (Dietary Fiber 3g; Sugars 16g; ); Iron 1mg; Sodium 300mg; Calcium 28mg; Potassium 262mg
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