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Add a photoServings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 1/2 c. instant couscous
- 1/4 c. whole natural almonds toasted and minced
- 2 c. boiling water
- 1/2 c. dry currants
- 1/4 c. sliced green onions
- 1/2 tsp cinnamon
- 1/2 tsp salt
Directions
- Heat oil in medium skillet over medium heat. Add in couscous and almonds; cook and stir 4 to 5 min till grains are fragrant and heated through.
- Turn off heat. In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover skillet with tight-fitting lid; set aside 20 min. Fluff couscous with fork and divide among four plates.
- * To toast almonds, spread in an ungreased baking pan. Place in 350F oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to ensure even browning. Note which almonds will continue to brown slightly after removing from oven.
- Serving Ideas : Serve as Chef Somerville does, with a spring vegetable ragout or possibly grilled vegetable and tofu skewers. Or possibly, slice sauted or possibly grilled boned and skinned chicken breasts and fan over couscous.
- served with chicken breast, or possibly grilled tofu...
- fat (28%)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 378 | |
| Calories from Fat 78 | 21% |
| Total Fat 9.0g | 11% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Potassium 312mg | 9% |
| Total Carbs 65.04g | 17% |
| Dietary Fiber 5.2g | 17% |
| Sugars 12.4g | 8% |
| Protein 9.89g | 16% |
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