Couscous with Sautéed Almonds and Currants

Ingredients for Couscous with Sautéed Almonds and Currants

• 475ml instant couscous (whole wheat or regular)

• 600ml boiling low-sodium chicken broth

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1/2 teaspoons ground turmeric

• 1/2 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 60ml extra-virgin olive oil

• 60ml sliced almonds

• 45ml dried currants

How to make Couscous with Sautéed Almonds and Currants

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.