Couscous with Sautéed Almonds and Currants

side rosh hashanah/yom kippur currant almond couscous dairy free peanut free soy free no sugar added kosher

Einat Admony

Makes 4 servings

Source

Ingredients

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

Method

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.