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Spiced Couscous with Raisins and Almonds

By 9:16 AM , , ,

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 App├ętit.

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.

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