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Active Time
10 Minutes
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Total Time
15 Minutes
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Ingredients
Makes 4 servings
Step 1
In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
Step 2
While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.
How would you rate Couscous with Sautéed Almonds and Currants?
Leave a Review
Reviews (6)
Back to TopThis was fantastic! I didn’t have any currents (or any other dried fruit that would go in couscous) and it was still great. For the instructions, I followed the directions on the couscous I used (pearl) and when the chicken broth was boiling I added the spices and couscous. Then when it was resting I made the almonds. For those giving it a one star review, it’s definitely for the instructions and not the taste.
R.Doe
Cincinnati, OH
12/12/2021
This is a very good recipe with poor instructions. Mix the spices & currants with the broth and bring to a boil. Remove from heat and stir in couscous, then rest for 5 minutes. Orange or lemon zest would be a lovely addition.
starchgirl
Cleveland
1/9/2021
I liked this recipe a lot. To NFEELY: you must bring the water to a boil with the spices, olive oil, salt and pepper. Remove from heat and add the couscous, cover and let stand for 5 minutes. Then add the currants and the almonds and stir. I have made this recipe many times and everyone loved it.
marian123
Aventura, FL
2/5/2020
This recipe does not include instructions on how to cook the couscous--should the couscous be boiled in the broth, should it be made first and then added in a medium bowl with all of these seasonings? I'm going to cook couscous in broth with the seasonings, but that isn't what this recipe instructs, and if I was not someone who cooks regularly this would be even worse. Sloppy work, Epicurious.
Anonymous
Chicago, IL
9/16/2018
This is not a Passover recipe, it is part of a collection for Rosh Hashanah! Like I haven't made enough other dishes already, I'm adding it to my menu for Sunday night - groan!
lindiboggle
Richmond Hill, ON
9/7/2018
I'm not exactly an expert on dietary laws, but it seems to me that even with the new relaxed attitude towards kitniyot (beans, rice, etc.) on Passover (which I think is itself a matter of some controversy amongst the observant), couscous is--well--a no-no. I do not keep kosher but I do try to avoid the obvious forms of _chametz_ during the week.
yiddishekoppe
Dallas
4/9/2017
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