Toasted Couscous With Almonds And Raisins Recipes

Steps:

• Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

Steps:

• 1. Toast the almonds: Place single layer of nuts in skillet. Over medium low to medium heat, stirring constantly, toast until golden and fragrant.
• 2. In a saucepan, add the water, butter, raisins, curry powder and salt. Bring to a boil and add couscous. Stir and cover with lid. Remove from heat. After 5 minutes, remove lid and add toasted almonds. Stir until combined. Enjoy!

Steps:

• For the vinaigrette: Combine the vinegar, honey, mustard and garlic in a large bowl. While whisking, drizzle in the olive oil so it lightly emulsifies. Season with salt and pepper and set aside.
• For the couscous: Heat the chicken broth in a pot over medium-high heat. Set another large pot over high heat and add the couscous. Allow the couscous to brown while you toss and stir it, about 5 minutes. When it is done it will be lightly browned and fragrant. Season the couscous with salt. Add the heated chicken broth to the couscous and shut off the heat. Cover and allow to stand for 5 to 7 minutes. Remove the lid and fluff the couscous with a fork.
• Add the chopped vegetables to the vinaigrette and toss to coat everything evenly. Fold in the couscous and serve.

Steps:

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

Steps:

• Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
• Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

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.

Steps:

• Heat a large nonstick skillet over moderate heat.
• Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.
• Transfer to a plate.
• Add the almonds to the hot skillet and toast them in the same way, stirring frequently.
• Transfer them to another plate.
• Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.
• Simmer about 3 minutes or until the celery is slightly softened.
• Add the couscous and raisins to the saucepan and stir gently just to mix.
• Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender.
• Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.