Couscous with Currants, Almonds, and Parsley
Show: Boy Meets Grill
Episode: Moroccan
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- Recipe categories: Pasta, Couscous, Rice, Grains, Fruit, Nuts, Vegetables,
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Total Reviews: 6
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By Rainy_Day
Seattle
on March 27, 2011
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We made this as accompaniment to Bobby's "Chicken and Chickpea Tagine with Apricots and Harissa Sauce". The only changes I made were using Israeli couscous and using chicken stock in place of water.
You taste every layer of flavour in this dish. I was tempted to skip the currants, but in the end, glad I didn't. Everything added to this.
By leilag218_12739360
Elmwood Park, 70
on August 09, 2010
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LOVE IT, LOVE IT, LOVE IT!!
By aemargles_690666
beachwood, OH
on August 21, 2009
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I served this room temp and put the chicken/chickpea dish from the same show over it and served it with the cold carrot salad from the show. The only changes i made were to triple the amount of currants and i used cilantro instead of parsley.
By m61024_790197
aurora, ohio
on January 14, 2008
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I found this recipe went great with my lamb chops. Thank you for your excellent program.
By elisegough_7637681
west sacramento, CA
on July 22, 2007
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I thought this recipe was a bit bland.
By ellenb_8312116
Jamestown, NC
on December 21, 2006
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I made this for a retired aunt & uncle who have been missionaries in Morroco for the past 12 years and they loved it! The almonds and currants were perfect in this dish. I wouldn't change a thing!