Tuesday, June 17, 2008

Couscous with Currants & Almonds

I don't make couscous that often but always enjoy it when I do. I made this as part of my Moroccan themed meal last week, and enjoyed every bite! I loved the texture that the almonds lent to the dish and the sweetness of the currants. This is such an easy dish to prepare, the couscous cooks in just a few minutes, so it’s a perfect side dish you could throw together last minute.

Couscous with Currants & Almonds

2 Cups Instant Couscous
4 Cups Chicken Stock
½ Cup Currants
¼ Cup Sliced Almonds
¼ Cup Parsley, chopped

Boil chicken stock, add couscous and currants, remove from heat and let sit 10 minutes. Fluff with fork and add the almonds and parsley, serve hot or at room temperature.


Lydia (The Perfect Pantry) said...

There's your beautiful tagine again -- makes everything served in it look so elegant!

Anonymous said...

Couscous... a great simple thing to prepare. Publix featured it this week!