Spiced Couscous with Raisins and Almonds
I wanted to make a starchy side to go with the Spiced Chicken Breasts with Dried Apricots, but I wanted something a little more fun that white or brown rice or a potato something or other. I had couscous on hand that I wanted to use so I searched around for a recipe.
I came across this one on Epicurious (one of my go-to, non-blog recipe sites). This recipe comes from the October 2007 edition of Bon Appétit.
This was very easy to make and turned out to be not only very tasty, but also an excellent accompaniement to the chicken. It's also very filling, and could be a great lunch with a little shredded chicken mixed in.
Spiced Couscous with Raisins & Almonds2 cups hot water
3/4 cup raisins
4 tablespoons ( 1/2 stick) butter, divided
3 tablespoons dry white wine
1/2 teaspoon saffron threads
1 cup couscous
1 medium onion, chopped (about 1 1/2 cups)
3/4 cup sliced almonds, toasted
2 teaspoons ground cinnamon
Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.