Best Whole Wheat Couscous With Almonds Recipes

Whole-Wheat Couscous with Almonds image

Provided by Martha Stewart

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 cup whole-wheat couscous
3 tablespoons slivered almonds
1 teaspoon extra-virgin olive oil
1 plum tomato, coarsely chopped
1 tablespoon chopped parsley
1 tablespoon capers, rinsed and drained
1 garlic clove, minced
Coarse salt

Steps:

Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.
Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.
Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.

Nutrition Facts : Calories 149 g, Fat 4 g, Fiber 4 g, Protein 5 g

Couscous with Spiced Almonds image

Provided by Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 cup whole blanched almonds.
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 teaspoon sea salt
3 cups chicken stock or vegetable stock
Salt and freshly ground black pepper
1 1/2 cups couscous

Steps:

To prepare the almonds, heat the butter in a saute pan over medium heat until it is melted and bubbling. Add the almonds, cumin, turmeric, coriander, paprika, and salt. Saute until the almonds start to brown and the spices smell very fragrant, 4 to 5 minutes. Let cool.
To prepare the couscous, heat the stock in a saucepan over high heat until boiling, then season with salt and pepper. Place the couscous in a large bowl, pour the hot stock over the couscous, and cover with foil. Let stand until the stock is absorbed, about 5 minutes.
Meanwhile, coarsely chop the cooled almonds. When the couscous has absorbed the stock, fluff with a fork, add the almonds, and mix well. Season, to taste, with salt and pepper. Serve warm or at room temperature.

Couscous with Sautéed Almonds and Currants image

Provided by Einat Admony

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

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.