Golden Seasoned Couscous
photo by Annacia
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 44.37 ml butter
- 44.37 ml olive oil or 44.37 ml vegetable oil
- 3 medium onions, finely chopped (or use 2 large onion)
- 4.92 ml brown sugar
- 14.79 ml fresh minced garlic (optional)
- 0.25 ml cayenne pepper
- 14.78 ml turmeric
- 9.85 ml cumin
- 4.92-9.85 ml fresh ground black pepper
- 709.77 ml couscous
- 1419.54 ml hot low sodium chicken broth
- 177.44 ml currants
- 118.29 ml slivered almonds
- seasoning salt (to taste) or white salt (to taste)
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
-
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.
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Tweaks
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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.
-
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