Couscous with Sautéed Almonds and Currants

Name: Couscous with Sautéed Almonds and Currants
Yield: 4 servings
Ingredients: 1 2 cups instant couscous (whole wheat or regular); 1 2 1/2 cups boiling low-sodium chicken broth; 1 1 teaspoon paprika; 1 1 teaspoon ground cumin; 1 1/2 teaspoon ground turmeric; 1 1/2 teaspoon salt; 1 1/4 teaspoon freshly ground black pepper; 1 1/4 cup extra-virgin olive oil; 1 1/4 cup sliced almonds; 1 3 tablespoons dried currants

From the kitchen of Carly

Fluffy couscous infused with warm spices like cumin and turmeric, then crowned with toasted almonds and tart currants. The nutty oil from the almonds coats everything, making this a satisfying side that works with almost any protein.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups instant couscous (whole wheat or regular)
12 1/2 cups boiling low-sodium chicken broth
11 teaspoon paprika
11 teaspoon ground cumin
11/2 teaspoon ground turmeric
11/2 teaspoon salt
11/4 teaspoon freshly ground black pepper
11/4 cup extra-virgin olive oil
11/4 cup sliced almonds
13 tablespoons dried currants

Instructions

In a medium bowl, combine the couscous, broth, paprika, cumin, turmeric, salt, and pepper, cover tightly with plastic wrap, and let rest for 5 minutes. Uncover and fluff with a fork.
While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and cook, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer almonds and oil to a small bowl. Transfer fluffed couscous into a serving bowl and top with currants and the toasted almonds along with their oil.