Prep 25 mins
Cook 0 mins
Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe :)
- 3 tablespoons butter
- 3 tablespoons olive oil or 3 tablespoons vegetable oil
- 3 medium onions, finely chopped (or use 2 large onion)
- 1 teaspoon brown sugar
- 1 tablespoon fresh minced garlic (optional)
- 1 pinch cayenne pepper
- 3 teaspoons turmeric
- 2 teaspoons cumin
- 1 -2 teaspoon fresh ground black pepper
- 3 cups couscous
- 6 cups hot low sodium chicken broth
- 3⁄4 cup currants
- 1⁄2 cup slivered almonds
- seasoning salt (to taste) or white salt (to taste)
- Bring the broth to a boil; cover with a lid to keep hot; set aside.
- In a large skillet melt the butter with oil over medium-high heat.
- Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes).
- Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
- Add in couscous and stir until coated with the onion mixture.
- Mix in the hot broth and currants; cover with a lid.
- Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
- Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.
really nice! i reduced the couscous and broth by one-third, but left all other measurements the same. i didn't wind up using any pepper-- it tasted fine without. i also didn't have any currants on hand, so i just did without. it was still great.
I really liked this dish when I made it, but it was even better the next day cold. I decided to not use the olive oil and cumin( I do not like it). I also substituted dried cranberries for the currants. I made this earlier in the day and just added the hot couscous at serving time. This would be a great make ahead dish for a buffet. Thanks for the recipe.
The humble couscous really shines here!