Almond Studded!

This plain couscous is a basic side dish that is a perfect accompaniment to various tagines as a classic option, however also a fantastic base for a variety of salads. Many of us are incorporating different grains into our salads these days, and such salads make amazing full yet light and healthy meals. This simple almond studded couscous is also a perfect as a side to any stews or olive oil stir frys such as my Allayet Bandora (recipe on this link). Perhaps it is so simple that it does not require a dedicated post, however it is so delicious that it is deserving of one. Anyhow you really ought to learn how to prepare couscous if you don’t already know and it just has to be in my repertoire here!

I also included a video for you that shows you the classic method of steaming couscous, following the rationale above, that there are things that you just have to know and this again is one of them. The steaming process is a bit longer than the method I show you here. My method is fast and very convenient. It also produces very light couscous, plain to pair with anything you desire. However for the days that you do have some time, do follow the steaming process in the video because it produces beautiful and deeply flavoured (richer) couscous as all the flavouring is incorporated in the process.

Ingredients

1 cup couscous

salt & black pepper to taste

a dash of DS Premium Organic Extra Virgin Olive Oil

enough boiled water to cover the couscous by an inch

toasted slithered almonds

Pomegranate seeds for garnish (optional)

Chopped parsley for garnish (optional)

 

Sprinkle the couscous grains with black pepper a little bit of salt and a dash of olive oil then mix all together by rubbing between your palms.

Top the couscous with enough water to cover it, not too much water, about 1 inch on top. Then place a heavy plate or lid to seal the water in. The couscous cooks this way and becomes tender.

Once all the liquid has been absorbed remove the lid, and add the toasted flaked almonds, I gently fluff with a fork in order not to get the grains stuck together, and mix all this way.

Place in a serving dish, garnish with parsley and pomegranate seeds if you wish and serve immediately or wait to call and mix into a salad of your choice.

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