Crunchy toasted almonds add flavour and nutrition to this simple couscous dish with currants.
2 tablespoons (30 mL) olive oil
1 1/2 (375 mL) cups instant couscous
1/4 cup (60 mL) whole natural almonds, toasted and chopped
2 cups (500 mL) boiling water
1/2 cup (125 mL) dried currants
1/4 cup (60 mL) sliced green onions
1/2 teaspoon (2 mL) cinnamon
1/2 teaspoon (2 mL) salt
Heat oil in medium saucepan over medium heat. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through. Turn off heat.
In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover saucepan with tight-fitting lid; set aside 20 minutes. Fluff almond-currant couscous with fork and divide among four plates.
• As a side dish with a spring vegetable ragout or grilled vegetable and tofu skewers
• Slice sautéed or grilled boned and skinned chicken breasts and fan over couscous
Note: To toast almonds, spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.
Makes 4 servings.