Best Couscous With Prunes And Toasted Almonds Recipes

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SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

COUSCOUS WITH SAUTéED ALMONDS AND CURRANTS



Couscous with Sautéed Almonds and Currants image

Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

Provided by Einat Admony

Categories     Side     Rosh Hashanah/Yom Kippur     Currant     Almond     Couscous     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 cups instant couscous (whole wheat or regular)
2 1/2 cups boiling low-sodium chicken broth
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 tablespoons dried currants

Steps:

  • 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.

TOASTED COUSCOUS WITH ALMONDS AND RAISINS



Toasted Couscous with Almonds and Raisins image

Make and share this Toasted Couscous with Almonds and Raisins recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 cups couscous
1/4 cup slivered almonds
2 cups vegetable stock or 2 cups chicken stock
2 stalks celery, diced
1/8 teaspoon salt
1/8 teaspoon pepper
1 pinch ground cumin
1 pinch cayenne pepper
1/2 cup raisins

Steps:

  • Heat a large nonstick skillet over moderate heat.
  • Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.
  • Transfer to a plate.
  • Add the almonds to the hot skillet and toast them in the same way, stirring frequently.
  • Transfer them to another plate.
  • Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.
  • Simmer about 3 minutes or until the celery is slightly softened.
  • Add the couscous and raisins to the saucepan and stir gently just to mix.
  • Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender.
  • Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.

COUSCOUS WITH CHICKPEAS AND PRUNES



Couscous With Chickpeas and Prunes image

Make and share this Couscous With Chickpeas and Prunes recipe from Food.com.

Provided by Kates Kitchen

Categories     Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
4 cups onions, chopped
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 cup pitted prune, chopped
3 cups chicken stock
1/2 teaspoon ground cinnamon
2 cups couscous (about 12 ounces)
1/3 cup of fresh mint, chopped
1/2 cup slivered almonds, toasted

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add onions and sauté until very soften and beginning to brown, about 25 minutes.
  • Add garbanzo beans and prunes and combine.
  • Add stock and cinnamon and bring to boil.
  • Mix in couscous.
  • Cover pot; remove from heat.
  • Let stand 15 minutes.
  • Fluff couscous.
  • Mix in mint and half of almonds.
  • Season with salt and pepper.
  • Serve in bowl and Sprinkle with remaining almonds.

Nutrition Facts : Calories 591.5, Fat 16.4, SaturatedFat 2.2, Cholesterol 3.6, Sodium 394.9, Carbohydrate 96.2, Fiber 11, Sugar 17.7, Protein 17.6

COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS



Cous Cous with Garbanzo Beans, Prunes and Almonds image

Provided by Marisol Benadayan-Bennaroch

Categories     Bean     Fruit     Nut     Side     Sauté     High Fiber     Prune     Almond     Chickpea     Couscous     Bon Appétit     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup olive oil
4 cups chopped onions
1 15-ounce can garbanzo beans (chickpeas), drained
1 cup chopped pitted prunes (about 6 ounces)
3 cups canned low-salt chicken broth
1/2 teaspoon ground cinnamon
2 cups couscous (about 12 ounces)
1/3 cup chopped fresh mint
1/2 cup slivered almonds, toasted

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
  • Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.

COUSCOUS WITH SPICED ALMONDS



Couscous with Spiced Almonds image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup whole blanched almonds.
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 teaspoon sea salt
3 cups chicken stock or vegetable stock
Salt and freshly ground black pepper
1 1/2 cups couscous

Steps:

  • To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool.
  • To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes.
  • Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.

CURRIED COUSCOUS WITH ALMONDS AND RAISINS



Curried Couscous with Almonds and Raisins image

This is a really quick and easy side dish that's kid-tested and approved.

Provided by Gretchen ***

Categories     Other Side Dishes

Time 10m

Number Of Ingredients 7

1 box (10 oz.) plain couscous
1/2 c almonds, slivered
1/2 c golden raisins
1 tsp curry powder
1/4 tsp salt
1 Tbsp butter
2 c plus 2 tablespoons water

Steps:

  • 1. Toast the almonds: Place single layer of nuts in skillet. Over medium low to medium heat, stirring constantly, toast until golden and fragrant.
  • 2. In a saucepan, add the water, butter, raisins, curry powder and salt. Bring to a boil and add couscous. Stir and cover with lid. Remove from heat. After 5 minutes, remove lid and add toasted almonds. Stir until combined. Enjoy!

COUSCOUS WITH DATES, RAISINS, AND ALMONDS



Couscous With Dates, Raisins, and Almonds image

This is a slightly sweet recipe of middle eastern origin. You can add more sugar if you like, but for those wanting to cut down on sugar and fat, this is a great way to indulge in a bit of sweet with an ethnic flair.

Provided by Linda Lola

Categories     Dessert

Time 15m

Yield 1 platter, 6-8 serving(s)

Number Of Ingredients 13

2 cups water
1 tablespoon butter
1 orange, using the grated orange peel and then juice of that orange
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 (10 ounce) package near east instant original couscous
1/2 cup almonds, sliced
1/2 cup golden raisin
1/2 cup chopped dates
1 tablespoon butter
1/2 cup powdered sugar

Steps:

  • In a medium saucepan, combine water, butter, orange peel and juice, sugar, cinnamon, nutmeg, and salt. Bring to a boil. Add the couscous to the boiling water. Remove from heat and cover for ten minutes. Liquid should be absorbed. Fluff with a fork.
  • In a small frying pan, heat the almonds over medium heat, stirring continuously until toasted. Add the raisins and dates and butter. Heat all until butter is melted.
  • Serve couscous spread over a platter, top with topping mixture. Sprinkle a bit of powdered sugar over the top.

Nutrition Facts : Calories 451.7, Fat 10.4, SaturatedFat 3, Cholesterol 10.2, Sodium 171.4, Carbohydrate 83.4, Fiber 6, Sugar 40.1, Protein 9.6

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