Couscous with scallions, almonds and dried fruit

By • April 16, 2014 0 Comments

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Couscous with scallions, almonds and dried fruit

Author Notes: This is a recipe that appeared at our family table for holidays and special occasions via a family friend who grew up in Morocco. Always a favorite of mine, it has great texture and bite from the scallions, a smokey and saltiness from the almonds and sweetness from the dried fruit. Delicious! Ivorygalny


Serves 6-8

seasonings for the couscous

  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • 2 teaspoons ground ginger
  • pinches salt
  • pinches pepper
  • 2 1/2 cups couscous
  • 3 1/4 cups water, chicken broth, or vegetable broth
  • 4 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 teaspoons curry powder
  1. Mix all the dried spices with the uncooked couscous and place in large shallow serving bowl. The shallow bowl will help when you separate the grains later, so keep that in mind when choosing your serving dish.
  2. In a small bowl, mix the lemon, olive oil and mustard and stir to combine.
  3. Boil the liquid of your choice (chicken broth or vegetable broth yields a greater flavor than water) in a medium sized sauce pan and whisk the oil, lemon, and mustard mixture into the liquid when it comes to a boil.
  4. Pour the hot liquid over the couscous and immediately cover with foil or plastic wrap. Let the couscous sit for 10 -15 minutes to absorb all the liquid and steam.

scallion mixture

  • 1-2 bunches scallions, green and white parts, chopped and divided
  • 3/4 cup smokehouse almonds, roughly chopped
  • 1 cup golden raisins, medjool dates, or dried chopped apricots
  • 1/2 bunch cilantro, chopped finely and divided
  1. While the couscous is steaming, clean and chop the scallions and cilantro. Take half of the greens and mix with the chopped fruit and nuts. Set aside the other half of the greens.
  2. Check the couscous; it should be steamed through and will be sort of stuck into one solid mass. Take a fork and rake the surface very gently to separate the grains. Continue to rake the grains, going deeper to the bottom of the dish until you have a fluffy bowl of couscous. If the fork is not working well, you can actually separate clumps with your hands, if you are very gentle and don't squash it.
  3. Gently fold the scallion, nut and fruit mixture into the couscous. Taste for seasoning and add more salt or pepper if needed. Garnish with the remaining greens. I like serving this at room temperature, about an hour after preparation.

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