Carrot and Almond Couscous

Show: Rescue ChefEpisode: One Pot Meal

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
5 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 5 min
Inactive Prep: 10 min
Cook: 5 min
Total:: 20 min

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Ingredients

1 cup couscous
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon paprika
2 cups vegetable stock
2 tablespoons roughly chopped parsley leaves
4 tablespoons roughly chopped cilantro leaves
1 large carrot, grated
1/2 cup roughly chopped dried apricots
1 1/2 cups slivered almonds
2 tablespoons olive oil
1 lemon, zest grated and juiced
1 orange, zested and juiced
Salt and freshly ground black pepper

Directions

Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.

Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.

Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

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Comments & Reviews

recipe Carrot and Almond Couscous
Cameron Norfolk, VA 07-23-2009
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Wonderful Recipe
Rated: 4 stars out of 5

I enjoyed making this, it was very easy to prepare. My first time making couscous too! I did not have all the ingredients on... hand (orange zest and orange juice, I also did not add the lemon), but it still turned out well. I think it's very important NOT to skip the cumin - it really gives this dish a great flavor. My children (preschool age) ate it as well. I added some broiled chicken to get them interested though and my hubby enjoyed it too. Will definitely make this again. Thank You. Read more
recipe Carrot and Almond Couscous
Susan Studio City, CA 12-21-2008
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Delish!
Rated: 5 stars out of 5

After seeing the review about it being soggy, I changed things around a bit. I added the juices to the stock so that the... total liquid was equal to the amount of stock called for. I warmed them up together instead of adding the juice later. Also, I thought the nuts would be a bit bland so I added them, the apricots and the coucous to a pan with some butter and lightly sauteed them. It was perfect - a great addition to the braised lamb stew!Read more
recipe Carrot and Almond Couscous
Caryn Astoria, NY 09-30-2008
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Amazing
Rated: 5 stars out of 5

I made the couscous and the stew and I was blown away! All the flavors complemented each other perfectly. I would definitely... make this again! Read more
recipe Carrot and Almond Couscous
Allison Sayreville, NJ 09-30-2008
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Terrible!
Rated: 2 stars out of 5

The grated carrot, lemon juice, and orange juice stirred in at the end made this dish completely soggy! I would try it again... with about 2 Tbsp of grated carrot and a dash of lemon juice. All the citrus and carrot overpowered the more subtle flavors of the almonds and apricots. I threw out the entire bowl of this couscous right in the middle of dinner!Read more
recipe Carrot and Almond Couscous
Anonymous 09-24-2008
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ABSOLUTELY
Rated: 5 stars out of 5

AWESOME!!!!!!!!!!!!!!!