| Date: |
9/14/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.2 |
Avg Rating: |
9.2 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
10 minutes |
| Total Time: |
25 minutes |
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| Spicy Couscous |
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| Dish Type: |
Side Dish |
Main Ingredient: |
Pasta |
| Preparation Type: |
Multiple |
Flavor 2: |
Couscous |
| Cuisine: |
Morrocan |
Flavor 3: |
Almond |
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| Ingredients |
1 c. Israeli large couscous
1 & 1/2 c. water
1/3 c. blanched almond slivers
2 T. olive oil
1 small yellow onion, chopped ( 1/2 c.)
1/4 dried apricots, chopped
1/3 c. pitted black olives, cut in half
Sea salt and freshly ground pepper, to taste
Spice mix
1/2 t. coriander
1/2 t. cumin
1/4 t. nutmeg
1/4 t. cinnamon
1/8 t. cloves
1/8 t. cayenne |
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| Directions |
In a small bowl, combine the spices and set aside.
In a dry small skillet, heat the almond slivers on medium high. Toast for 3-4 minutes until golden brown, stirring often to prevent burning. Remove from heat and set aside.
In a medium sauce pan, combine the water and couscous. Bring to a boil, cover, reduce the heat to low and simmer until all the water is absorbed and couscous is tender, about 10 minutes. Fluff with a fork. Set off heat and keep covered.
Combine the couscous with the olive mixture and serve immediately. |
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