Almond Currant Couscous

Almond Currant Couscous

Ingredients:
Olive oil
Couscous
Almonds
Water
Dried currants
Green onions
Ground cinnamon
Salt
To toast almonds, spread in an ungreased baking pan.

Directions:
1. Heat oil in medium skillet over medium heat.
2. Add in couscous and almonds; cook and stir 4 to 5 min till grains are fragrant and heated through.
3. Turn off heat.
4. In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous.
5. Cover skillet with tight-fitting lid; set aside 20 min.
6. Fluff couscous with fork and divide among four plates.
7. Place in 350°F oven and bake 5 - 10 min or possibly till almonds are light brown; stir once or possibly twice to ensure even browning. Note which almonds will continue to brown slightly after removing from oven.
8. Serving Ideas: Serve as Chef Somerville does, with a spring vegetable ragout or possibly grilled vegetable and tofu skewers. Or possibly, slice sauted or possibly grilled boned and skinned chicken breasts and fan over couscous.
9. Served with chicken breast, or possibly grilled tofu...
10. Fat (28%)