Time 25m Yield 6 Number Of Ingredients 10 Steps:
Heat the oil in a medium saucepan over medium heat. Add the cinnamon and the lemon zest strips and cook, stirring, until lightly toasted, about 30 seconds. Add the broth, currants, carrots and 1 teaspoon salt and bring to a boil. Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro and mint.
Yield Makes 4 servings Number Of Ingredients 10 Steps:
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.
Time 39m Yield 1 batch Number Of Ingredients 12 Steps:
In saucepan, bring water to boil. Stir in couscous and currants. Cover and remove from heat. Let stand 5 minutes. Meanwhile, heat oil in large non-stick fry pan over medium-high heat. Add onion, garlic and ginger. Saute 3 minutes or until tender. Add cumin seeds. Saute 1 minute. With fork, fluff couscous and currants. Stir in onion mixture, orange zest and coriander. Add salt and hot chili flakes to taste.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Check couscous package instructions to see how much boiling water you will need. Place couscous and currants in a large bowl. Pour boiling water over top, cover, and let stand for 5 minutes. Remove cover, add toasted almonds and parsley, and fluff with a fork until combined. Season with salt and pepper, to taste. Serve hot or at room temperature.
Time 17m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Bring broth to a boil, stir in couscous, cover and remove from heat. Let stand 5 minutes, and then fluff with fork. Heat oil in a skillet over medium high heat. Add green onions and garlic, cooking for 1 minute. Add couscous, tomato, chickpeas, currants and cumin cooking for 2 minutes. Remove from heat and stir in parsley, lemon juice and pepper.
Yield Serves 16 as part of a buffet Number Of Ingredients 10 Steps:
In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding. Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
