Couscous with Sautéed Almonds and Currants
A fragrant Middle Eastern-inspired couscous dish featuring whole wheat couscous seasoned with warm spices, topped with toasted almonds and sweet currants. The combination of textures and flavors makes this a perfect side dish.
6 servings
9 min
Ingredients
- •2 cups instant couscous (whole wheat or regular)
- •2½ cups low-sodium chicken broth
- •1 teaspoon paprika
- •1 teaspoon ground cumin
- •½ teaspoon ground turmeric
- •½ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •¼ cup extra-virgin olive oil
- •¼ cup sliced almonds
- •3 tablespoons dried currants
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
4 min