Best 5 Whole Wheat Couscous With Almonds Recipes
Embark on a culinary adventure with this delectable Whole Wheat Couscous with Almonds recipe! This wholesome and flavorful dish combines the nutty texture of whole wheat couscous with the crunchy goodness of toasted almonds, resulting in a symphony of flavors and textures. Served as a main course or a hearty side, it's a delightful treat for vegetarians and meat-lovers alike.
Accompanying this main recipe are two additional variations to tantalize your taste buds. The Mediterranean Whole Wheat Couscous with Vegetables adds a vibrant array of colorful vegetables, creating a delightful medley of flavors and textures. For those who prefer a spicy kick, the Moroccan Spiced Whole Wheat Couscous with Chickpeas and Apricots is a must-try. The harmonious blend of Moroccan spices, chickpeas, and sweet apricots delivers an exotic and satisfying meal.
These recipes are not only delicious but also packed with nutrients. Whole wheat couscous provides a rich source of fiber, while almonds offer a boost of healthy fats and protein. The vegetable-packed Mediterranean variation adds an extra serving of vitamins and minerals, and the Moroccan-inspired dish delivers a unique blend of spices that not only enhance the flavor but also provide antioxidants and anti-inflammatory benefits.
Whether you're a seasoned cook or a culinary novice, these Whole Wheat Couscous recipes are sure to impress. With their ease of preparation, versatility, and nutritional value, they're perfect for busy weeknight dinners, potlucks, or special occasions. So, gather your ingredients, fire up your stove, and prepare to indulge in a delightful and wholesome culinary experience!
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.
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.
MOROCCAN COUSCOUS
This easy Moroccan couscous recipe with raisins and pinenuts is a fast, flavorful, versatile side dish to serve with chicken or lamb.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the pine nuts in a single layer on an ungreased, rimmed baking sheet. Toast in the oven until fragrant and lightly golden, 5 to 7 minutes, stirring once halfway through. Keep an eye on them and DO NOT WALK AWAY during the last few minutes to make sure those precious pine nuts do not burn. Immediately transfer them to a bowl to stop their cooking and to make sure the hot pan doesn't burn them once they are out of the oven.
- In a large skillet, melt the butter over medium heat. Add the shallots and cook for 3 minutes, until they begin to soften. Add the salt, pepper, and cumin and cook for 30 seconds.
- Pour in the broth. Increase the heat to high and bring it to a boil. As soon as the liquid begins to boil, remove the pan from the heat. Stir in the couscous, cover, and let sit for 10 minutes.
- With a fork, fluff up the couscous. Add the raisins, parsley, lemon juice, olive oil, and toasted pine nuts to the pot, then stir the ingredients together to combine. Taste and adjust seasoning as desired. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 6), Calories 272 kcal, Carbohydrate 42 g, Protein 7 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g
SWEET ALMOND MILK COUSCOUS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
- Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
- Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.
CHERRY COUSCOUS PUDDING
Steps:
- Bring 1 cup each skim milk and almond milk, 1/4 cup sugar, 1/4 teaspoon almond extract and a pinch of salt to a boil in a saucepan over medium heat. Add 3/4 cup whole-wheat couscous, 1/2 cup dried cherries and 1 cinnamon stick; cover and cook 2 minutes. Remove from the heat and let sit, covered, 8 minutes. Fluff with a fork, remove the cinnamon stick and divide among bowls. Top with toasted sliced almonds and honey, if desired.
- Serves: 4 (does not include the optional garnish); Calories: 263; Total Fat 1 grams; Saturated Fat: 0 grams; Protein: 8 grams; Total carbohydrates: 58 grams; Sugar: 28 grams Fiber: 5 grams; Cholesterol: 1 milligrams; Sodium: 136 milligrams
Nutrition Facts : Calories 263 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 1 milligrams, Sodium 136 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 8 grams, Sugar 28 grams
Tips:
- Use a large pan: Couscous expands when it cooks, so make sure you use a large pan to prevent it from boiling over.
- Rinse the couscous before cooking: This will help to remove any excess starch and prevent the couscous from becoming gummy.
- Use boiling water: Couscous cooks quickly, so it's important to use boiling water to ensure that it cooks evenly.
- Cover the pan while the couscous is cooking: This will help to trap the steam and cook the couscous more evenly.
- Fluff the couscous with a fork before serving: This will help to separate the grains and make the couscous light and fluffy.
- Add your favorite seasonings and vegetables: Couscous is a versatile grain that can be flavored with a variety of seasonings and vegetables. Some popular additions include olive oil, lemon juice, herbs, nuts, and dried fruits.
Conclusion:
Whole wheat couscous is a healthy and delicious grain that can be used in a variety of dishes. It's a good source of fiber, protein, and vitamins, and it's also low in calories and fat. With its nutty flavor and chewy texture, whole wheat couscous is a great addition to salads, soups, stews, and pilafs. So next time you're looking for a healthy and flavorful grain, give whole wheat couscous a try!
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