Prep 5 mins
Cook 25 mins
- 354.88 ml couscous
- 59.14 ml slivered almonds
- 473.18 ml vegetable stock or 473.18 ml chicken stock
- 2 stalk celery, diced
- 0.59 ml salt
- 0.59 ml pepper
- 0.25 ml ground cumin
- 0.25 ml cayenne pepper
- 118.29 ml raisins
- Heat a large nonstick skillet over moderate heat.
- Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.
- Transfer to a plate.
- Add the almonds to the hot skillet and toast them in the same way, stirring frequently.
- Transfer them to another plate.
- Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.
- Simmer about 3 minutes or until the celery is slightly softened.
- Add the couscous and raisins to the saucepan and stir gently just to mix.
- Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender.
- Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.
A very enjoyable couscous and I must admit toasting the couscous added a slight nuttiness to the taste, I did use sultanas in place of the raisins but found myself a little short and added some dried cranberries (craisins) to make up the rest. Thank youDancer^, made for Bargain Basement.