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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
This recipe was inspired by a couscous served at a buffet in The Belmond Hotel Das Cataratas by the magnificent Iguazu falls in Brazil. This couscous has some beautiful aromas of cloves, cumin and the textures of dried fruits and nuts. It always brings back memories of travel of Brazil every time we make it. —tapasya
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Ingredients
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1 1/2 cups
Dry couscous
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1 1/2 cups
Water
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1/2 cup
Red onion thinly sliced
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1
Green chili
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1 1/4 teaspoons
Hungarian paprika
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1 1/4 teaspoons
Ground cumin
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1/4 teaspoon
Ground cloves
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1/2 teaspoon
Ground cardamom
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1/4 teaspoon
Ground coriander
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1 tablespoon
Olive oil
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1/4 cup
Golden raisins
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2 tablespoons
Chopped apricots
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1 tablespoon
Chopped almonds
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1 tablespoon
Chopped cashews
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1 tablespoon
Chopped walnuts
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1 tablespoon
Chopped fresh mint
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1 teaspoon
Salt
Directions
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Heat ½ tbsp olive oil in medium saucepan over medium-high heat.
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Add ginger, green chilies and half cup chopped onions and sauté for 5 minutes or until tender.
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Stir in the paprika, cumin, cardamom, coriander, cloves and cook for 1 minute.
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Add water, salt and bring to a boil over high heat.
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Stir in couscous, turn off the heat, cover the pan with a lid and let it stand for 5 minutes until the couscous has absorbed all the liquid.
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Fluff couscous gently with a fork and mix in the chopped fresh mint.
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Heat ½ tsp olive oil in a pan and sauté the chopped nuts, raisins and apricots until golden brown.
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Add the nuts mixture to the bowl of couscous and toss well.
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Heat ½ tbsp oil, sauté the onions until golden brown and add to the couscous.
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Serve warm or at room temperature.
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