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Recipe

TOASTED ALMOND ISRAELI COUSCOUS

Serves:8

Serves: 8
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Ingredients

  • ¾ cups sliced almonds
    3½ cups chicken or vegetable broth
    4 sprigs fresh thyme
    3 cups Israeli couscous
    3 tablespoons extra-virgin olive oil, plus more for drizzling
    6 medium shallots, halved lengthwise and thinly sliced
    Kosher salt and freshly ground black pepper
    1 tablespoon fresh lemon juice
    Chopped fresh parsley, for serving

Preparation


  • Place the almonds in a small pan set over medium heat. Cook, stirring occasionally, until fragrant and golden brown, 5 to 7 minutes. Remove from the heat and let cool completely.

    Combine the broth and thyme in a medium pot set over high heat and bring to a boil. Stir in the couscous, turn heat to low, cover, and cook until the liquid is absorbed, 8 to 12 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork. Transfer the couscous to a large bowl and discard the thyme sprigs.

    Meanwhile, heat the olive oil in a medium skillet set over medium heat. Add the shallots, season generously with salt and pepper, and cook, stirring frequently, until softened and browned, about 8 minutes. Add the cooked shallots, toasted almonds, and lemon juice to the couscous, drizzle with a little more olive oil, and toss to combine. Taste and season again with salt and pepper. Serve warm, topped with parsley.

    By: Leah Koenig
Print Recipe
on The World Cuisine
 
 

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