Couscous with Herbs, Fruit and Nuts
Fluffy couscous is soaked in hot stock, then tossed with lemon, herbs, dried fruit and toasted almonds for a colorful side dish.
By Cookin' Kitchen
- Total: 13 minutes
- Servings: 6 servings
Recipe
Couscous with Herbs, Fruit and Nuts
Fluffy couscous is soaked in hot stock, then tossed with lemon, herbs, dried fruit and toasted almonds for a colorful side dish.
Cookin' · https://cookin.club/recipes/couscous-with-herbs-fruit-and-nuts
- Prep
- 3 minutes
- Cook
- 10 minutes
- Total
- 13 minutes
- Servings
- 6
Ingredients
For 6 servings
Herb option
Fruit and nuts
Equipment
- Heatproof bowl
- Plate
- Fork
Instructions
Step 1: Heat the chicken or vegetable stock until boiling, using your preferred method. On the stove, heat until boiling; in the microwave, heat on high for 3–4 minutes.
Step 2: Pour the hot stock over the couscous in a heatproof bowl. Shake the bowl gently to level the couscous, then cover with a plate or cling wrap.
Step 3: Leave covered for 10 minutes, then fluff with a fork. Stir through the olive oil, lemon juice and salt.
Step 4: Stir through the herbs, the dried fruit and nuts, or all of them. Keep warm until ready to serve. Serve with tagine or another Middle Eastern dish.
Notes
The liquid-to-couscous ratio can vary by brand. A 1:1 ratio is standard for most couscous; follow the packet directions if they give a different ratio. If the couscous is too firm, add more liquid and let it soak again.
Nutrition per serving
- Calories
- 253 kcal
- Fat
- 3 g
- Saturated fat
- 1 g
- Carbohydrates
- 46 g
- Sugar
- 1 g
- Fiber
- 3 g
- Protein
- 9 g
- Sodium
- 225 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Couscous turns hot stock into a light, fluffy side dish with just a short covered soak. Lemon and olive oil add flavor, while herbs, dried fruit and almonds make it a colorful accompaniment.
Use chicken or vegetable stock, and choose either the herb topping or the dried-fruit-and-nut topping—or stir through both.
Flavor and serving ideas
Fresh coriander and parsley bring a herby finish; chopped dried apricots, currants or sultanas, and toasted slivered almonds add fruit and crunch.
Serve the couscous with tagine or another stew so it can soak up the flavorful broth.
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