Best 5 Couscous With Sautéed Almonds And Currants Recipes
Journey to the heart of North African cuisine with our delectable couscous dish, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish forms the centerpiece of our culinary exploration, offering a delightful fusion of sweet, savory, and aromatic ingredients. In one recipe, we'll embark on a flavorful adventure with sautéed almonds and plump currants, adding a touch of crunch and a burst of sweetness to the fluffy couscous. For a more vibrant twist, another recipe introduces a medley of roasted vegetables, their caramelized edges and natural flavors harmonizing perfectly with the couscous's subtle earthiness. And for those seeking a hearty and protein-packed option, we'll unveil a recipe featuring succulent chicken or tofu, marinated in a blend of aromatic spices and herbs, then tenderly cooked until infused with flavor. Each recipe promises a culinary journey that celebrates the rich culinary heritage of North Africa, showcasing the versatility and boundless possibilities of this beloved dish.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND CURRANT COUSCOUS
Toasting almonds and couscous before steaming gives this side dish even more flavor.
Provided by Jamie Geller Test Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Almonds: 1. Preheat oven to 350°F. 2. Spread almonds on an ungreased baking sheet. Place in 350°F oven and bake for 5 to 10 minutes, or until almonds are light brown. Stir once or twice to ensure even browning. Almonds will continue to brown slightly after removing from oven. Couscous: 1. Heat oil in medium sauté pan over medium heat. 2. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through. 3. Turn off heat. In bowl, mix boiling water, currants, scallions, cinnamon and salt; pour over couscous. 4. Cover pan with a tight-fitting lid. Set aside for 20 minutes. 5. Fluff couscous with fork and divide among 4 plates. 6. Serve with a spring vegetable ragout or grilled vegetable and tofu skewers. Or, slice sautéed or grilled boned and skinned chicken breasts, and fan over couscous. Source: Almond Board of California
Nutrition Facts :
COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS
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.
Provided by Einat Admony
Categories Side Rosh Hashanah/Yom Kippur Currant Almond Couscous Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
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.
FOODCHANNEL EDITOR
Recipe courtesy of Williams-Sonoma Kitchen. A classic companion to Moroccan dishes, couscous is made from semolina flour and is prized for its ability to absorb the flavors of the sauces that accompany it. Here, we embellish the couscous with almonds, currants and fresh mint. It's delicious served alongside grilled lamb chops.
Provided by By FoodChannel Editor | June 16, 2008 8:15 pm
Time 30m
Yield -
Number Of Ingredients 7
Steps:
- 1 Fill a large pot with 2 quarts of water and fit with a pasta steamer insert, making sure that the water does not touch the bottom of the steamer. Cover the pot and bring the water to a boil over high heat. 2 In a large bowl, whisk together the couscous and 1 cup of the water until the couscous is evenly moistened. Let stand for 5 minutes. Run your fingers through the couscous and break up any clumps into individual grains. Place the steam insert over a baking sheet. Using a large spoon, carefully transfer the couscous to the steamer. Reduce the heat to medium-low so the water is just simmering. Return the steamer to the pot, cover and steam for 15 minutes. 3 Carefully pour the couscous into a large bowl and whisk in 1/2 cup of the water, breaking up any clumps. Carefully transfer the couscous to the steamer, return the steamer to the pot, cover and steam for 15 minutes. Repeat this process one more time, using the remaining 1/2 cup water. 4 Transfer the couscous to a large bowl. Whisk in the clarified butter, coating the couscous evenly and breaking up any large clumps. Add the almonds, currants, mint and salt and gently stir to combine. Serve immediately. 5 Serves 6 to 8.
COUSCOUS WITH SPICED ALMONDS
Steps:
- 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.
COUSCOUS WITH CURRANTS, ALMONDS, AND PARSLEY
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
Tips:
- Use high-quality couscous. Look for couscous made from durum wheat semolina, which has a nutty flavor and a slightly chewy texture. Avoid couscous made from white rice, which is less flavorful and has a softer texture.
- Toast the couscous before cooking it. This step helps to bring out the couscous's nutty flavor and gives it a slightly crispy texture. To toast the couscous, heat a large skillet over medium heat. Add the couscous and cook, stirring constantly, until it is golden brown, about 3 minutes.
- Use a flavorful cooking liquid. The cooking liquid for couscous can be water, broth, or even juice. For a more flavorful couscous, use a broth or juice that complements the other ingredients in the dish. For example, use vegetable broth for a vegetable couscous, or chicken broth for a chicken couscous.
- Let the couscous rest before fluffing it. After the couscous has cooked, let it rest for 5 minutes before fluffing it with a fork. This step helps to prevent the couscous from becoming sticky.
- Add mix-ins before serving. Couscous is a versatile dish that can be served with a variety of mix-ins. Some popular mix-ins include vegetables, nuts, dried fruit, and herbs. Get creative and experiment with different combinations to find your favorite couscous dish.
Conclusion:
Couscous is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be customized to your liking. With its nutty flavor and slightly chewy texture, couscous is a great addition to any meal.
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