Spiced herb & almond couscous
The recipe Spiced herb & almond couscous can be made in around 20 minutes. One serving contains 392 calories, 14g of protein, and 6g of fat. This recipe serves 6. For $1.14 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 33 foodies and cooks. A few people really liked this side dish. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. This recipe from BBC Good Food requires couscous, almond, saffron, and juice of lemon. Overall, this recipe earns a tremendous spoonacular score of 83%. Similar recipes include Spiced Couscous, Herb Couscous Stuffed Tomatoes, and Spiced Fish With Couscous for One.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
red onion, halved and sliced
425ml hot chicken stock (from a cube is fine)
pinch saffron strands, optional
1 fat red chilli, sliced
500g couscous
2 x 20 packs coriander, leaves only
50g toasted whole almond
handful dates, roughly chopped (we used medjool dates)
juice ½ lemon
Equipment:
frying pan
Cooking instruction summary:
Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While youre frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like). Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.
Step by step:
1. Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While youre frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
2. Tip the chilli into the tray, fry for 1 min more, then take off the heat.
3. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.
Nutrition Information:
covered percent of daily need
