Sunday, November 17, 2019

Toasted Nut and Dried Fruit Couscous


I can't believe Thanksgiving is next week! I always enjoy coming up with fun side dishes for the holiday because they really make the whole meal. Couscous is one of those grains I normally keep on-hand in my pantry because it cooks so quickly and I love it's fluffy texture. When I was developing this recipe I went through my pantry to see what dried fruits and nuts I had and these ones compliment one another very well. Feel free to swap in dried cherries, dried currants or shelled pistachios.



1. Melt the butter in a large saucepan over medium heat. Add onion and cook for 2 minutes, stirring occasionally.


2. Add turkey (or chicken) stock, salt and pepper and bring to a boil. Add couscous and stir to combine. Remove pan from heat, cover and let sit for 5 minutes, or until all the liquid is absorbed.


3. Add chopped almonds, pine nuts, cranberries and raisins and stir to combine. Add lemon and orange zest and stir again.


4. Transfer to a serving dish and serve warm.



Toasted Nut and Dried Fruit Couscous
Serves 8

All you need:
4 tablespoons butter
1 small onion, finely chopped
3 cups turkey stock (or chicken stock)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/4 cup toasted salted almonds, chopped (I used marcona almonds)
1/4 cup toasted pine nuts
1/4 cup dried cranberries
1/4 cup golden raisins
Zest of 1 lemon
Zest of 1 orange

All you do:
1. Melt the butter in a large saucepan over medium heat. Add onion and cook for 2 minutes, stirring occasionally.
2. Add turkey (or chicken) stock, salt and pepper and bring to a boil. Add couscous and stir to combine. Remove pan from heat, cover and let sit for 5 minutes, or until all the liquid is absorbed.
3. Add chopped almonds, pine nuts, cranberries and raisins and stir to combine. Add lemon and orange zest and stir again.
4. Transfer to a serving dish and serve warm.

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