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Lemon-Herb Couscous with Toasted Almonds

Ingredients
  • 1 1/2 cups dry Moroccan-style instant couscous
  • 1 1/2 cups vegetable or chicken stock
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp kosher salt, or to taste
  • 1 lemon, zested
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp fresh mint, finely chopped (optional)
  • 1/3 cup sliced almonds, toasted
  • 1/4 tsp freshly ground black pepper
Instructions
  1. 1
    Toast the almonds. Heat a dry skillet over medium heat. Add sliced almonds and toast for 3–5 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool.
  2. 2
    Prepare the stock. In a medium saucepan, bring stock, 1 tbsp olive oil, cumin, coriander, and salt to a boil.
  3. 3
    Hydrate the couscous. Remove the saucepan from heat. Stir in couscous, cover tightly, and allow to stand for 5 minutes, or according to package directions.
  4. 4
    Fluff. Remove the lid and fluff the couscous thoroughly with a fork, separating the grains.
  5. 5
    Add the aromatics. Stir in remaining 1 tbsp olive oil, lemon zest, lemon juice, parsley, cilantro, mint, and black pepper.
  6. 6
    Finish. Gently fold in approximately two-thirds of the toasted almonds, reserving the remainder for garnish.
  7. 7
    Serve. Transfer to a serving bowl, sprinkle with remaining almonds, and serve warm alongside the Moroccan Chicken, Pumpkin & Apricot Tagine.
Read it online: https://wayfarerspantry.com/thepantry/recipe/lemon-herb-couscous-with-toasted-almonds/