Cousous Topped With Almonds

Course : Couscous
Serves: 12
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1 1/2 cups dry couscous
1 1/2 cups boiling water
1 cup carrots
1 large bell pepper -- green,red, or yellow
1 cup green beans -- cut into 1 pieces
1/3 cup red onions -- sliced
1/3 cup currants or raisins
2 tablespoons almonds -- toasted and chopped
1/4 cup canola oil
1/2 cup orange juice
1/4 teaspoon cinnamon
3 tablespoons lemon juice
1/2 cup fresh parsley -- chopped
1 tablespoons fresh dill -- mixed

Preparation / Directions:

*Couscous is available in large supermarkets or specialty stores Place the couscous in a large bowl; stir in the boiling water. Cover and let sit for 10 to 15 minutes, stirring once or twice with a fork to fluff. Steam the carrots, pepper, and green beans until just tender. The time varies with the vegetable. Pepper takes about 1 to 2 minutes; green beans take about 2 minutes; carrots take about 4 minutes. Add to the couscous. Gently stir in the red onion, currants, and almonds. Whisk all the ingredients for the marinade together. Add to the couscous mixture and allow this final mixture to chill for 2 hours to in a covered bowl in the refrigerator, or until cool throughout. Don't allow the couscous to sit any longer than this or it will become mushy. One serving(1/12 mixture, about 1/2 cup) (1/2 cup does this mean that we must have 10 other people over for lunch, you all come

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  (4 1/2 Stars!)
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