Sirve:
6 - 8 servings as a side dish
Pieza:
12" Chef's Gourmet Skillet
large mixing bowl
Contribuido por:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredientes
Descripción de la Receta:
Couscous is a granular shaped pasta product made with semolina wheat. Couscous is traditionally used in Middle Eastern and North African cuisines. Serve this quick-to-make dish as a vegan entrée on top of salad greens, with a green vegetable or as a side dish to accompany grilled meat or chicken.
Use the 12 in. Electric Oil Core Skillet cover with your 12 in. Chef's Gourmet Skillet.
4
cups
water or vegetable stock
(950
mL)
3⁄4
cup
dried apricots, unsulphered, chopped
(140
g)
1⁄4
teaspoon
ground coriander
(.5
g)
2
teaspoons
ground cumin
(5
g)
1
teaspoon
natural salt
(6
g)
2
cinnamon sticks
2
cups
whole wheat couscous
(346
g)
15
ounces
cooked chickpeas
(425
g)
1⁄2
cup
slivered almonds, toasted
(54
g)
2
scallions, thinly sliced (white and green part)
1⁄2
cup
fresh parsley leaves, chopped
(30
g)
4
tablespoons
fresh lemon juice
(60
mL)
3
tablespoons
olive oil
(45
mL)
Preparación :
- Place water in skillet. Add apricots and whisk in coriander, cumin and salt. Add cinnamon sticks. Turn heat to medium and bring seasoned liquid to a simmer.
- Carefully stir in couscous and chickpeas. Place 12 in. Electric Oil Core Skillet cover on skillet and turn off heat. Let rest for 5 minutes.
- Remove cover and gently fluff grains with a fork.
- Transfer to a large mixing bowl and let mixture cool for 15 minutes.
- Add almonds, scallions, parsley, lemon juice and olive oil to mixture. Toss to combine.
- Taste and season with additional salt and fresh ground pepper as needed.
- Serve at room temperature or refrigerate until ready to serve.
- Garnish with a sprinkle of ground cinnamon.
Consejos:
- Substitute slivered almonds for pistachio nuts or pine nuts.
- Substitute parsley for chopped fresh cilantro.
Preparación
Consejos
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