Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Couscous with Almonds and Currants

Share
avatar
Lobo
Moderator
Moderator

Posts : 21891
Thanked : 1023
Join date : 2013-01-12

Couscous with Almonds and Currants

Post by Lobo on Sat 16 Jan 2016, 7:06 pm


Couscous with Almonds and Currants

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 8
A classic companion to Moroccan dishes, couscous is made from semolina flour and is prized for its ability to absorb the flavors of the sauces that accompany it. Here, we embellish the couscous with almonds, currants and fresh mint. It's delicious served alongside our Grilled Lamb Chops with Harissa.



  • Printer Friendly Version






  • 24

Ingredients:


  • 3 cups regular couscous (not instant)
  • 2 cups water
  • 3 Tbs. clarified butter, melted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup currants
  • 3 Tbs. minced fresh mint
  • Salt, to taste

Related Recipes


  • Grilled Lamb Chops with Harissa >


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Fill a large pot with 2 quarts of water and fit with a pasta steamer insert, making sure that the water does not touch the bottom of the steamer. Cover the pot and bring the water to a boil over high heat.

In a large bowl, whisk together the couscous and 1 cup of the water until the couscous is evenly moistened. Let stand for 5 minutes. Run your fingers through the couscous and break up any clumps into individual grains. Place the steamer insert over a baking sheet. Using a large spoon, carefully transfer the couscous to the steamer. Reduce the heat to medium-low so the water is just simmering. Return the steamer to the pot, cover and steam for 15 minutes.

Carefully pour the couscous into a large bowl and whisk in 1/2 cup of the water, breaking up any clumps. Carefully transfer the couscous to the steamer, return the steamer to the pot, cover and steam for 15 minutes. Repeat this process one more time, using the remaining 1/2 cup water.

Transfer the couscous to a large bowl. Whisk in the clarified butter, coating the couscous evenly and breaking up any large clumps. Add the almonds, currants, mint and salt and gently stir to combine. Serve immediately. Serves 6 to 8.
Williams-Sonoma Kitchen.

    Current date/time is Thu 30 Mar 2017, 5:48 am