Best 12 Couscous With Almonds Recipes

APRICOT COUSCOUS

Steps:

• In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
• Serve family-style on a large platter and garnish with fresh cilantro.

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.

COUSCOUS WITH CRANBERRIES AND ALMONDS

Steps:

• In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
• Stir in the sliced almonds and continue to cook for a few minutes. The almonds will toast and start to brown as well.
• Add the couscous cranberries. This will toast the couscous which add to the flavour and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
• Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
• Remove from the heat and let stand for 5 minutes. After the 5 minutes, fluff the couscous with a fork.

COUSCOUS WITH RAISINS AND ALMONDS

Steps:

• Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm.

COUSCOUS WITH ALMONDS

Steps:

• Put couscous in a large bowl and cover with boiling water.
• Cover and allow to sit for 10 to 15 minutes, stirring once or twice to fluff.
• Steam carrots, pepper and green beans until tender crisp.
• Add vegetables to couscous.
• Gently stir in onions, raisins and almonds, In a separate bowl, whisk oil, orange and lemon juice, cinnamon, parsley and dill.
• Pour dressing over couscous mixture, cover bowl and chill for 2 hours.

COUSCOUS SALAD WITH ALMONDS AND FETA

Steps:

• Boil water.
• Pour couscous into a soup bowl. Add enough boiling water to cover couscous completely (even a bit more, depending on the type of couscous you have) and cover the bowl with a plate. Set aside for 8 minutes.
• Chop parsley, green onion, tomato, and pepper.
• When couscous is done (tender), scoop it into a bigger bowl and fluff it with a fork. Add chopped ingredients and mix together.
• Add crumbled feta and whole almonds and stir to blend everything together.
• Add olive oil and salt and pepper, and stir well once again.
• Serve on two plates and add ground fresh chili paste as you eat, according to your taste! Enjoy!

SEFFA (SWEET COUSCOUS WITH ALMOND MILK)

Steps:

• Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
• Turn off the heat, cover and let sit while you proceed with the recipe.
• Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
• When butter melts, add the couscous and cook stirring for 1 minute.
• Add 2 1/4 cups water and a pinch of salt.
• Bring to a boil, then turn heat down very low.
• Cover and cook until all the liquid is absorbed, about 7-12 minutes.
• While the couscous is cooking, soak the raisins, apricots and dates in warm water.
• Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
• Fluff the couscous and break up any lumps.
• Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
• Strain the almond milk and pour over the couscous and serve.

ISRAELI COUSCOUS WITH ALMONDS & DRIED CRANBERRIES

Steps:

• 1. In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 to 5 minutes.
• 2. Add the chicken broth and bring to a boil.
• 3. Reduce heat and simmer for 10 to 12 minutes or until the liquid has evaporated.
• 4. Add the parsley, dried cranberries, and almonds.
• 5. Stir to combine and heat the cranberries and almonds.

COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS

Steps:

• 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.
• 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.

WHOLE-WHEAT COUSCOUS WITH ALMONDS

Steps:

• Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
• Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
• Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.

COUSCOUS WITH DATES, RAISINS, AND ALMONDS

Steps:

• In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
• In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
• Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.

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.