Almond Coriander Couscous Recipes

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.

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.

Steps:

• Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
• Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

Steps:

• In a large saucepan, heat olive oil, garlic and spring onion.
• Prepare couscous according to packet instructions (usually, add boiling water, steam till water is absorbed).
• Add currants, almonds, couscous to the saucepan, stirring for one minute on low heat.
• Finally, toss in coriander, and give one final stir.
• Serve immediately.

Steps:

• Cook the couscous according to package directions.
• Meanwhile, put the coriander and lemon zest in a bowl.
• When the couscous is done, mix it with the coriander and lemon zest.
• Add the olive oil and nuts and mix again.
• Season with salt and pepper.
• Serve immediately or chill if desired.
• Squeeze a little lemon juice over the couscous just before serving.

Steps:

• Finely grate zest of the lime then squeeze the juice out.
• Chop the coriander.
• Boil the chicken stock and lime jiuce together.
• Add couscous to stock.
• Allow to sit 5 minutes then fluff with a fork.
• Add zest and coriander and mix to combine.
• Good hot or cold.

Steps:

• Prepare 250g couscous with boiling water or stock, according to the packet's instructions.
• Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.