Best Almond Couscous Recipes

POMEGRANATE CHICKEN WITH ALMOND COUSCOUS

Steps:

• Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
• Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
• After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

ORANGE AND ALMOND COUSCOUS

Steps:

• Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
• TIDBIT: Slice zested oranges and serve them after dinner.

SPICED HERB & ALMOND COUSCOUS

Steps:

• Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
• Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.

ALMOND CITRUS COUSCOUS

Steps:

• Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
• Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.

APRICOT-GLAZED CHICKEN BREASTS WITH ALMOND COUSCOUS

Steps:

• Set oven control to broil. Spray rack in broiler pan with cooking spray. To flatten each chicken breast, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until 1/4 inch thick.
• In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
• Broil 4 to 6 inches from heat 5 to 7 minutes or until chicken is no longer pink in center. Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
• Meanwhile, in 2-quart saucepan, heat broth and butter to boiling. Stir in couscous and almonds. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork before serving with glazed chicken.

ALMOND ORANGE COUSCOUS

Steps:

• In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
• Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
• Enjoy!

SWEET ALMOND MILK COUSCOUS

Steps:

• Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
• Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
• Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.

SEFFA (SWEET COUSCOUS WITH ALMOND MILK)

Steps:

• Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
• Turn off the heat, cover and let sit while you proceed with the recipe.
• Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
• When butter melts, add the couscous and cook stirring for 1 minute.
• Add 2 1/4 cups water and a pinch of salt.
• Bring to a boil, then turn heat down very low.
• Cover and cook until all the liquid is absorbed, about 7-12 minutes.
• While the couscous is cooking, soak the raisins, apricots and dates in warm water.
• Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
• Fluff the couscous and break up any lumps.
• Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
• Strain the almond milk and pour over the couscous and serve.

CARROT AND ALMOND COUSCOUS

Steps:

• Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.
• Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.
• Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

DATE AND ALMOND COUSCOUS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-low heat; cook and stir onion in the hot oil until lightly browned and very tender, about 30 minutes.
• Stir couscous into onion mixture; turn heat to medium. Cook and stir couscous until fragrant and lightly browned, about 5 minutes. Pour broth over couscous mixture and bring to a boil; reduce heat, cover skillet, and simmer until couscous has absorbed all the liquid, 5 to 10 minutes.
• Heat remaining 1 tablespoon olive oil in a small skillet over medium heat; cook and stir ham in the hot oil until lightly browned, 5 to 7 minutes.
• Mix ham, dates, almonds, olives, parsley, salt, and pepper into couscous mixture; cook and stir until heated through, 2 to 3 minutes.

LEMON & MINT AUBERGINE TAGINE WITH ALMOND COUSCOUS

Steps:

• Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
• Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.
• Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.

TOASTED ALMOND AND ORANGE COUSCOUS

Steps:

• Heat olive oil in a saucepan and add chopped onion. Saute until soft. Add orange juice, orange zest, turmeric, clove and cinnamon stick. Bring to a boil. Stir in couscous, cover and turn off heat. Let sit covered for 5 minutes. Remove lid and fluff with a fork. Gently stir in almonds and scallions.

HONEY ORANGE GLAZED SALMON WITH ORANGE ALMOND COUSCOUS

Steps:

• 1. Prepare salmon by removing skin and bones (if attached) and cutting into 4 to 6 fillets. Season with salt and pepper on both sides.
• 2. Whisk together all salad dressing ingredients in a medium bowl and set aside.
• 3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside.
• 4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl.
• 5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing.
• 6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done.
• 7. Serve glazed salmon over couscous salad and enjoy.

SEFFA (SWEET COUSCOUS WITH ALMOND MILK)

Steps:

• 1. Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat. Turn off the heat, cover and let sit while you proceed with the recipe.
• 2. Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low. When butter melts, add the couscous and cook stirring for 1 minute.
• 3. Add 2 1/4 cups water and a pinch of salt. Bring to a boil, then turn heat down very low.
• 4. Cover and cook until all the liquid is absorbed, about 7-12 minutes. While the couscous is cooking, soak the raisins, apricots and dates in warm water.
• 5. Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit. Fluff the couscous and break up any lumps.
• 6. Add the sugar and cinnamon and stir and taste to adjust seasonings if needed. Strain (or not) the almond milk and pour over the couscous and serve.

MOROCCAN CHICKEN WITH ALMOND COUSCOUS

Steps:

• Preheat oven to 375°.
• To prepare chicken, combine first 9 ingredients in a shallow dish. Dredge chicken in flour mixture. Reserve remaining flour mixture.
• Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on one side. Turn chicken; remove skillet from heat. Combine reserved flour mixture and shallots; add to skillet. Stir in 1/4 cup broth and dates. Bake at 375° for 25 minutes or until chicken is done.
• Remove chicken from skillet. Place skillet over medium heat; stir in 1 cup broth. Cook 1 minute; stir in cilantro. Return chicken to pan. Cover; remove pan from heat.
• To prepare couscous, combine 3/4 cup broth, water, 1/4 teaspoon salt, and 1/8 teaspoon cumin in a medium saucepan; bring to a boil. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in almonds. Serve with chicken and sauce.

ALMOND CORIANDER COUSCOUS

Steps:

• In a large saucepan, heat olive oil, garlic and spring onion.
• Prepare couscous according to packet instructions (usually, add boiling water, steam till water is absorbed).
• Add currants, almonds, couscous to the saucepan, stirring for one minute on low heat.
• Finally, toss in coriander, and give one final stir.
• Serve immediately.

VEGETABLE TAGINE WITH TOASTED ALMOND COUSCOUS

Steps:

• Heat 2 tbsp oil in a tagine or casserole and gently cook the onion until soft - about 10 minutes. Add the ground spices and garlic and cook for a minute. Stir in the harissa and cook for 2 minutes. Stir through the squash and carrots and toss well to coat with the paste and the onion. Pour over the stock, add the apricots and bring to a gentle simmer. Cook over a low heat for about 25-30 minutes until the vegetables are very tender. Meanwhile, put the couscous in a large bowl, bring the stock to the boil and pour it over. Cover the bowl and leave to stand for 5-10 minutes until all the stock has been absorbed into the couscous. Gently fluff up with a fork and stir through the toasted almonds. Add the chickpeas to the tagine and stir through half of the herbs. Season, then simmer for 5 minutes. Spoon the couscous into bowls then ladle the tagine on top. Serve scattered with extra herbs.

MOROCCAN PRAWNS WITH TOMATO & ALMOND COUSCOUS

Steps:

• In a medium bowl, combine 2 tbs oil, spice and prawns, marinate for 30 mins. Bring stock and butter to the boil in a small saucepan. Remove from the heat. Add the couscous, cover and set aside for 3 minutes. Fluff with a fork to separate the grains. Heat remaining oil in a frying pan over medium heat. Cook onion for 5 mins until slightly caramel around the edges. Increase heat, add tomatoes and toss for 1 min. Add couscous and continue to cook for another minute. Fold through parsley and almonds. Season with salt and pepper. Chargrill the prawns for 20 seconds each side or until they are golden. Serve the couscous topped with prawns and lemon wedges.

HONEY DIJON ALMOND COUSCOUS

Steps:

• For glaze, combine honey, mustard and lemon zest in small bowl; mix well. Set aside.
• Preheat oven to 350°F Spread almonds in one layer on ungreased shallow baking pan. Bake for 10-15 minutes, stirring occasionally, until golden. Set aside.
• For couscous, bring water to boil in medium saucepan. Cook couscous according to package directions; remove from heat; fluff with a fork. Set aside.
• In large skillet heat oil; sauté onion, bell pepper and carrots until softened. Add couscous, raisins, toasted almonds, turmeric and cinnamon; stir well to combine. Season to taste with salt and black pepper.
• To serve, lightly drizzle glaze over couscous servings.

ALMOND COUSCOUS

Steps:

• 1. Boil chicken stock and o.j. 2. Stir in couscous, cover, stir, remove from heat for 10-15 minutes, or until liquid is absorbed 3. Fluff coucous in a bowl, add everything but almonds. Fluff. 4. Garnish with almonds.