Almond Currant Couscous Recipe

• 2 Tbsp. extra virgin olive oil
• 1 1/2 c. instant couscous
• 1/4 c. whole natural almonds toasted and minced
• 2 c. boiling water
• 1/2 c. dry currants
• 1/4 c. sliced green onions
• 1/2 tsp cinnamon
• 1/2 tsp salt

1. Heat oil in medium skillet over medium heat.
2. Add in couscous and almonds; cook and stir 4 to 5 min till grains are fragrant and heated through.
3. Turn off heat.
4. In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous.
5. Cover skillet with tight-fitting lid; set aside 20 min.
6. Fluff couscous with fork and divide among four plates.
7. * To toast almonds, spread in an ungreased baking pan.
8. Place in 350F oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to ensure even browning.
9. Note which almonds will continue to brown slightly after removing from oven.
10. Serving Ideas : Serve as Chef Somerville does, with a spring vegetable ragout or possibly grilled vegetable and tofu skewers.
11. Or possibly, slice sauted or possibly grilled boned and skinned chicken breasts and fan over couscous.
12. served with chicken breast, or possibly grilled tofu...
13. fat (28%)

extra virgin olive oil, instant couscous, natural, boiling water, currants, green onions, cinnamon, salt

Taken from cookeatshare.com/recipes/almond-currant-couscous-63708 (may not work)