Saffron Couscous With Prunes And Toasted Almonds Recipes

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COUSCOUS WITH RAISINS AND ALMONDS



Couscous with Raisins and Almonds image

This Couscous with Raisins and Almonds is a light and tasty side dish or meal starter.

Provided by Emily Bites

Categories     Side Dish

Time 30m

Number Of Ingredients 13

2 tablespoons light butter (I use Land O'Lakes)
1 large carrot (grated (I grated mine using a box grater))
1 small onion (chopped)
¼ teaspoon ground cinnamon
1 cup uncooked couscous
¼ cup raisins
1 ¼ cups reduced sodium fat free chicken broth (or vegetable broth if making vegetarian)
½ teaspoon salt
1 teaspoon orange zest
1 tablespoon fresh orange juice
¼ cup sliced almonds
1 tablespoon chopped fresh parsley
A pinch of black pepper

Steps:

  • Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the carrot, onion and cinnamon and stir to coat. Cook for 3-4 minutes, stirring occasionally, until softened.
  • Add the couscous and raisins and stir to combine. Cook, stirring occasionally, for 4-6 minutes to "toast" the couscous. Add the broth and salt and stir. Once bubbling (this happened right away for me), cover the pan with a lid and remove from heat. Let the pan sit, covered, for about 8 minutes until the liquid is fully absorbed. Fluff the couscous with a fork. Add the orange zest, orange juice, almonds, parsley, and black pepper (to taste). Stir together and fluff again before serving.

Nutrition Facts : Calories 185 kcal, ServingSize 1 serving

MOROCCAN TAGINE OF CHICKEN WITH PRUNES, APRICOTS, AND ALMONDS



Moroccan Tagine of Chicken with Prunes, Apricots, and Almonds image

In the heart of Dijon, at the Municipal Museum, right next door to the majestic stone kitchen of the dukes of Burgundy, Alette Lévy checks coats. Once the owner of Dijon's only kosher butcher shop, she talks food between customers, such as this chicken-tagine recipe she makes for her French friends. The trick to this recipe is to put the almonds in the microwave for 3 minutes, to make them crackly. This way you don't run the risk of burning them, the way I always seem to do when I forget them in the oven or frying pan. Alette told me you can substitute lamb for the chicken.

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup vegetable oil
2 onions, peeled and sliced in thin rings
One 3 1/2-to-4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper to taste
1 teaspoon ground cinnamon
1 cup pitted prunes
1/4 cup raisins
1/2 cup dried apricots
A few saffron strands
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/2 cup blanched almonds

Steps:

  • Heat the oil in a Dutch oven or other large, heavy frying pan with a cover. Add the onions, and sauté slowly until golden. While the onions are cooking, season the chicken pieces well with salt and pepper, and sprinkle with cinnamon. Push aside the onions and tuck the chicken pieces into the pan. Brown them well on all sides.
  • Add the prunes, raisins, and apricots to the chicken pieces, along with the saffron, cumin, and paprika, and a cup of water. Simmer, covered, stirring occasionally, for about 40 minutes, or until the chicken is cooked and most of the liquid has evaporated. (Add more water if necessary.)
  • Just before serving, toast the almonds in the microwave for 3 minutes, and sprinkle them over the chicken. Serve with saffron rice (see page 278).

COUS COUS WITH GARBANZO BEANS, PRUNES AND ALMONDS



Cous Cous with Garbanzo Beans, Prunes and Almonds image

Provided by Marisol Benadayan-Bennaroch

Categories     Bean     Fruit     Nut     Side     Sauté     High Fiber     Prune     Almond     Chickpea     Couscous     Bon Appétit     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup olive oil
4 cups chopped onions
1 15-ounce can garbanzo beans (chickpeas), drained
1 cup chopped pitted prunes (about 6 ounces)
3 cups canned low-salt chicken broth
1/2 teaspoon ground cinnamon
2 cups couscous (about 12 ounces)
1/3 cup chopped fresh mint
1/2 cup slivered almonds, toasted

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions and sauté until very tender and beginning to brown, about 25 minutes. Add garbanzo beans and prunes and stir 1 minute. Add broth and cinnamon and bring to boil. Mix in couscous. Cover pot; remove from heat. Let stand 15 minutes.
  • Using fork, fluff couscous. Mix in mint and half of almonds. Season with salt and pepper. Mound couscous in bowl. Sprinkle with remaining almonds.

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