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Almond Couscous Recipes
Fresh Copper River Salmon or any salmon for that matter is simply and elegantly complemented by this light and nutty vinaigrette. We served it caramelized couscous featuring fennel apple and spinach. GETTING REDY 1. For Couscous roughly chop the fennel bulb. 2
Copper River Salmon featuring Almond Tarragon Vinaigrette and Caramelized Couscous
MAKING 1. In a saucepan take water and juice bring to a boil. 2. Stir in the couscous. Cook for 5 minutes. 3. Meanwhile in a grinding jar grind together almond and pistachio. 4. Remove the couscous from the heat. Stir in the ground nuts and margarine. 5. Fluff
Sweet Couscous with Almond and Pistachio
MAKING 1.Steam turnips for 8 to 10 minutes on steamer rack over boiling water. 2.Keep aside. 3.In a saucepan fill water to 3 4 capacity and bring to boil. 4.Add in fava beans. 5.Boil beans for 30 seconds drain and wash with cold running water. 6.Peel the beans
Ragout of Spring Vegetables with Almond Couscous
MAKING 1 Take a small saucepan and combine together brown sugar water salt and allspice in it. Bring the mixture to a boil. 2 Remove from heat and immediately add couscous. 3 Cover and let stand for about 5 minutes. 4 Add raisins and almonds. SERVING 5 Serve
Fruit and Spice Couscous
In 1 quart casserole combine all ingredients except almonds and yogurt. Mix well. Cover. Microwave at High for 2 minutes or until liquid is absorbed and couscous is tender. Stir in almonds and yogurt. Serve warm or cool in individual dishes.
Almond Spice Couscous
1. Place apple juice in a saucepan over a medium heat. Bring to the boil. Slowly stir in couscous. Remove pan from heat. Cover. Cool. Fluff up with a fork. 2. Add red pepper parsley mint and currants to couscous. Toss to combine. Transfer to a serving bowl.
Orange and Almond Couscous Salad
1. Fry the shallots in the oil for 5 mins until they are softening and browned. Add the squash and spices and stir for 1 min. Pour in the stock season well then add the prunes and honey. Cover and simmer for 8 mins. 2. Add the peppers and cook for 8 10 mins
Vegetable Tagine with Almond and Chickpea Couscous
Heat chicken broth and margarine to boiling in 1 quart saucepan. Stir in couscous and almonds. Cover remove from heat. Let stand 5 minutes.