Golden Seasoned Couscous

"Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)"
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
25mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • Bring the broth to a boil; cover with a lid to keep hot; set aside.
  • In a large skillet melt the butter with oil over medium-high heat.
  • Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
  • Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
  • Add in couscous and stir until coated with the onion mixture.
  • Mix in the hot broth and currants; cover with a lid.
  • Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
  • Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.

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Reviews

  1. really nice! i reduced the couscous and broth by one-third, but left all other measurements the same. i didn't wind up using any pepper-- it tasted fine without. i also didn't have any currants on hand, so i just did without. it was still great.
     
  2. I really liked this dish when I made it, but it was even better the next day cold. I decided to not use the olive oil and cumin( I do not like it). I also substituted dried cranberries for the currants. I made this earlier in the day and just added the hot couscous at serving time. This would be a great make ahead dish for a buffet. Thanks for the recipe.
     
  3. The humble couscous really shines here!
     
  4. I used a bit more of the spices to give it extra flavour and added some curry. I´m always looking for tasty side dish recipes and this one was great. Thanks.
     
  5. Sorry but only 4 stars even the rest of the family loved this i am struggling with the texture of the couscous. The flavour was lovely and the recipe easy to follow. I will make again and hopefully i will get used to the texture. Thanks or something different.
     
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Tweaks

  1. I really liked this dish when I made it, but it was even better the next day cold. I decided to not use the olive oil and cumin( I do not like it). I also substituted dried cranberries for the currants. I made this earlier in the day and just added the hot couscous at serving time. This would be a great make ahead dish for a buffet. Thanks for the recipe.
     
  2. Easy, quick and yummy. As I have just recently had dental surgery I toped this with dried mint instead of the almonds. The mint was very nice but the nuts would be great. Also I had to use raisins because I didn't have any currants. The flavors came together very well and this would be a marvelous side for any meat or fish cooked in middle eastern style. A serving of this couscous and some pomegranate juice made lunch for me. Thanks Kit. Made for Newest Zaar Tag
     

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