Recipe courtesy of Mark Bittman
Sweet Almond Milk Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 23
- Saturated Fat
- 2
- Carbohydrates
- 83
- Dietary Fiber
- 11
- Sugar
- 36
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 152
- Total: 25 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 15 min
Ingredients
2 1/2 cups almond milk
1/3 cup sugar
Pinch of salt
1 cup regular or whole wheat couscous
2 teaspoons grated or minced lemon or orange zest
1 teaspoon ground cardamom
1/2 to 1 teaspoon rosewater, optional
1 cup sliced or chopped almonds
1/4 cup shelled pistachios, optional
1 cup chopped dried apricots
Directions
- Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
- Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
- Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.